We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Duck Breast with Balsamic Glaze and Roasted Vegetables
Duck Breast with Balsamic Glaze and Roasted Vegetables

Duck Breast with Balsamic Glaze and Roasted Vegetables
A savory duck breast served with a tangy balsamic glaze and a side of roasted vegetables.
Duck Breast with Balsamic Glaze and Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 2
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 1
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Duck Breast with Balsamic Glaze and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breast and season with salt and black pepper.
  3. Heat a pan over medium-high heat and place the duck breast skin-side down. Cook until the skin is crispy, about 6-8 minutes.
  4. Flip the duck breast and cook for another 4-5 minutes. Remove from the pan and let it rest.
  5. In the same pan, add balsamic vinegar and honey. Stir and let it reduce to a glaze consistency.
  6. Chop carrot, zucchini, and red bell pepper into bite-sized pieces.
  7. Toss vegetables with olive oil, minced garlic, salt, and black pepper.
  8. Spread vegetables on a baking sheet and roast in the oven for 20 minutes or until tender.
  9. Slice the duck breast and serve with roasted vegetables drizzled with balsamic glaze.
Nutrition Per Serving 560 g Per 100g
Energy 700 kcal 125 kcal
Protein 45 g 8.0 g
Fibre 10 g 1.8 g
Salt 2 g 0.4 g
Sugar 20 g 3.6 g
Carbohydrates 50 g 8.9 g
Fat 35 g 6.3 g
  • 200
    g
     duck breast
  • 2
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 1
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breast and season with salt and black pepper.

Heat a pan over medium-high heat and place the duck breast skin-side down. Cook until the skin is crispy, about 6-8 minutes.

Flip the duck breast and cook for another 4-5 minutes. Remove from the pan and let it rest.

In the same pan, add balsamic vinegar and honey. Stir and let it reduce to a glaze consistency.

Chop carrot, zucchini, and red bell pepper into bite-sized pieces.

Toss vegetables with olive oil, minced garlic, salt, and black pepper.

Spread vegetables on a baking sheet and roast in the oven for 20 minutes or until tender.

Slice the duck breast and serve with roasted vegetables drizzled with balsamic glaze.

Contact About
Privacy Policy Terms of Service Sitemap