Warm Duck Salad With Roasted Beetroot Recipe

While the beets roast, grab an orange and a peeler. Take off strips of zest, trying to get as much of the bright orange part and as little of the bitter white pith as you can.

Stack the strips and use a sharp knife to cut them into fine matchsticks. Set these aside for garnish.

As the pan slowly heats, the duck fat will begin to render out, and the skin will gradually crisp and brown. Keep the heat between medium to medium-high; too high, and the skin will burn before the duck cooks through.

Once the skin is a deep golden brown and crisp, flip the duck breasts and cook for a few more minutes until the other side is also golden. Be careful not to overcook. Transfer the cooked duck to a plate, cover loosely with foil, and let it rest. A good rule of thumb is to rest it for half the cooking time — so if it cooked for 6 minutes, rest it for at least 3 minutes.

Once the beets are tender, pull them from the oven and let them cool for a few minutes until they're cool enough to handle. If you have disposable gloves, now's the time to put them on to avoid stained fingers.

Unwrap the beets, then use the rough side of the foil to rub off their skins. They should slip right off.