Duck with Red Wine Sauce and Roast Vegetables

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) March 10, 2005 -- Duck with Red Wine Sauce and Roast Vegetables
by Nick Nairn
from Ready Steady Cook


Ingredients
For the duck and sauce
1 duck breast
290ml/� pint beef stock
� glass red wine
olive oil, to drizzle
For the roast vegetables
2 tbsp olive oil
� red pepper, de-seeded and sliced
� courgette, cut into wedges
� onion, peeled and sliced
2 garlic cloves, peeled
� sweet potato, peeled and cut into wedges



Method

1. Remove the fat from the duck breast and score the duck using a sharp knife.
2. Heat a pan until hot and pan-fry the duck for 4-5 minutes on each side.
3. Remove from the pan and allow to rest.
4. To make the red wine sauce heat the beef stock and red wine in a pan for 5-6 minutes, swirling occasionally, until thickened and reduced.
5. To make the roast vegetables, heat the oil in a large saut� pan.
6. Add the pepper, courgette, onion, garlic and sweet potato and saut� for 10-12 minutes or until the vegetables are soft.

7. Slice the duck and transfer to a serving plate. Pour the red wine sauce over the duck and drizzle the plate with olive oil.
8. Serve the roast vegetables alongside.