Duck Tenderloin with Broccoli and Potatoes

Duck Tenderloin and Red wine are a perfect pair

Why?  Well Red wine’s bold flavors, often with hints of dark fruit and earthiness, complement the rich, savory taste of duck. The wine’s acidity cuts through the meat’s richness, creating a harmonious balance that enhances the dining experience, resulting in a truly delightful combination

Instructions

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare Vegetables:
   • In a large mixing bowl, combine the halved baby potatoes, broccoli florets, minced garlic, olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Toss until the vegetables are well coated.
3. Pan-Sear Duck Tenderloins:
   • Heat a skillet over medium-high heat. Season the duck tenderloins with salt and pepper.
   • Place the duck tenderloins in the hot skillet, skin side down, and sear for 3-4 minutes or until the skin is golden brown and crispy. Flip and sear the other side for an additional 3-4 minutes.
4. Assemble in Baking Dish:
   • Transfer the seared duck tenderloins to a baking dish.
   • Arrange the seasoned potatoes and broccoli around the duck tenderloins in the baking dish.
5. Roast in the Oven:
   • Place the baking dish in the preheated oven. Roast for about 20-25 minutes or until the duck is cooked to your liking, and the vegetables are tender.
6. Check Doneness:
   • Make sure to check the internal temperature of the duck tenderloins. They should reach at least 165°F (74°C).
7. Garnish and Serve:
   • Once done, remove the baking dish from the oven. Drizzle any pan juices over the duck and vegetables.
   • Garnish with fresh rosemary for an extra burst of flavor.
8. Serve Hot:
   • Serve the Duck Tenderloin with Broccoli and Potatoes hot, either as whole pieces or sliced.

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