Glazed duckling sausage with pickled roasted beetroot
Glazed duckling sausage with pickled roasted beetroot is a delicious dish that combines savory duck sausage with tangy pickled roasted beetroot. The rich flavor of the duck pairs beautifully with the sweet and slightly sour notes of the pickled beetroot, creating a unique and flavorful combination. It's a gourmet treat that's sure to delight your taste buds!
Ingredients
- 4 duck sausages
- 4 medium-sized beetroots peeled and sliced
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- Salt and pepper to taste
- Olive oil
- Fresh herbs for garnish, (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the sliced beetroots on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes or until tender.
- In a small saucepan, combine the red wine vinegar and sugar. Heat over low heat until the sugar has dissolved, then remove from heat.
- Heat a skillet over medium heat and cook the duck sausages until they are browned and cooked through, about 10-12 minutes.
- Once the beetroots are done roasting, drizzle them with the pickling liquid and let them sit for a few minutes to absorb the flavors.
- Serve the glazed duckling sausages on a plate with the pickled roasted beetroot on the side. Garnish with fresh herbs if desired.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 347kcal (17%)Carbohydrates: 20g (7%)Protein: 14g (28%)Fat: 23g (35%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 61mg (20%)Sodium: 607mg (26%)Potassium: 489mg (14%)Fiber: 2g (8%)Sugar: 18g (20%)Vitamin A: 91IU (2%)Vitamin C: 5mg (6%)Calcium: 23mg (2%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
