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Herb-Crusted Duck Breast with Roasted Autumn Vegetables
Herb-Crusted Duck Breast with Roasted Autumn Vegetables

Herb-Crusted Duck Breast with Roasted Autumn Vegetables
A flavorful and balanced dinner featuring duck breast with a herb crust, accompanied by a medley of roasted seasonal vegetables.
Herb-Crusted Duck Breast with Roasted Autumn Vegetables
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 150
    g
     brussels sprout
  • 200
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Duck Breast with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and black pepper.
  3. Mix thyme, rosemary, and minced garlic in a bowl.
  4. Rub the herb mixture over the duck breasts.
  5. Heat olive oil in a pan over medium-high heat.
  6. Sear the duck breasts skin-side down until golden brown, about 5 minutes.
  7. Transfer the duck breasts to a baking dish.
  8. Toss carrots, parsnips, brussels sprouts, and potatoes with olive oil, salt, and pepper.
  9. Spread the vegetables around the duck in the baking dish.
  10. Roast in the oven for 20-25 minutes until the duck is cooked to your liking and vegetables are tender.
  11. Let the duck rest for a few minutes before slicing and serving with the roasted vegetables.
Nutrition Per Serving 1020 g Per 100g
Energy 833 kcal 82 kcal
Protein 60 g 5.9 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 12 g 1.2 g
Carbohydrates 70 g 6.9 g
Fat 45 g 4.4 g
  • 2
    item
     duck breast
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 150
    g
     brussels sprout
  • 200
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

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

Mix thyme, rosemary, and minced garlic in a bowl.

Rub the herb mixture over the duck breasts.

Heat olive oil in a pan over medium-high heat.

Sear the duck breasts skin-side down until golden brown, about 5 minutes.

Transfer the duck breasts to a baking dish.

Toss carrots, parsnips, brussels sprouts, and potatoes with olive oil, salt, and pepper.

Spread the vegetables around the duck in the baking dish.

Roast in the oven for 20-25 minutes until the duck is cooked to your liking and vegetables are tender.

Let the duck rest for a few minutes before slicing and serving with the roasted vegetables.

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