Name: Pan-Seared Duck Breast with Cherry Gastrique and Roasted Vegetables
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 200 g duck breast; 100 g cherry; 30 ml balsamic vinegar; 15 g honey; 100 g carrot; 100 g zucchini; 15 ml olive oil; 5 g thyme; 2 clove garlic; 2 g salt; 1 g black pepper

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Pan-Seared Duck Breast with Cherry Gastrique and Roasted Vegetables

Pan-Seared Duck Breast with Cherry Gastrique and Roasted Vegetables

A sophisticated dish featuring succulent duck breast paired with a tangy cherry sauce and a medley of roasted vegetables.

Ingredients:

200
g
duck breast
100
g
cherry
30
ml
balsamic vinegar
15
g
honey
100
g
carrot
100
g
zucchini
15
ml
olive oil
5
g
thyme
2
clove
garlic
2
g
salt
1
g
black pepper

Preparation Time: 90 minutes

Instructions:

Preheat the oven to 200°C.
Score the skin of the duck breast and season with salt and pepper.
Heat a skillet 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 skillet and let it rest.
In the same skillet, add cherries, balsamic vinegar, honey, and thyme. Simmer until reduced to a thick sauce.
Toss carrots and zucchini with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes.
Slice the duck breast and serve with cherry gastrique and roasted vegetables.

Nutrition	Per Serving 568 g	Per 100g
Energy	600 kcal	106 kcal
Protein	40 g	7.0 g
Fibre	8 g	1.4 g
Salt	2 g	0.4 g
Sugar	20 g	3.5 g
Carbohydrates	45 g	7.9 g
Fat	30 g	5.3 g

200
g
duck breast
100
g
cherry
30
ml
balsamic vinegar
15
g
honey
100
g
carrot
100
g
zucchini
15
ml
olive oil
5
g
thyme
2
clove
garlic
2
g
salt
1
g
black pepper

Preheat the oven to 200°C.

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

Heat a skillet 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 skillet and let it rest.

In the same skillet, add cherries, balsamic vinegar, honey, and thyme. Simmer until reduced to a thick sauce.

Toss carrots and zucchini with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes.

Slice the duck breast and serve with cherry gastrique and roasted vegetables.

Pan-Seared Duck Breast with Cherry Gastrique and Roasted Vegetables Pan-Seared Duck Breast with Cherry Gastrique and Roasted Vegetables

Ingredients:

Preparation Time: 90 minutes

Instructions:

Pan-Seared Duck Breast with Cherry Gastrique and Roasted Vegetables

Pan-Seared Duck Breast with Cherry Gastrique and Roasted Vegetables