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Glazed Duck Breast with Roasted Root Vegetables

Glazed Duck Breast with Roasted Root Vegetables

30 - 60 minutes, Main, Main Course -



    1. Preheat the oven to 200°C.

    2. Cut the root vegetables into big chunks, season abundantly with salt, olive oil, Maille Balsamic Vinegar, honey, thyme, rosemary and 1 tbsp. of Maille mustard with Honey and Balsamic Vinegar. Bake at 200°C for 30 minutes.

    3. Carve the duck breast skin with a knife and roast it in a pan, skin side first, for 6-8 minutes. Smear the breast with a glaze made of honey, Maille balsamic vinegar and mustard.

    4. Once the duck breast is fully glazed, slice it and serve with the roasted root vegetables.

    Maille Tip

    Decorate the dish by drizzling the remaining glaze.