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Roast Duck with Veggies and Potato Wedges
Roast Duck with Veggies and Potato Wedges

Roast Duck with Veggies and Potato Wedges
A hearty and flavorful meal with roasted duck, assorted vegetables, and crispy potato wedges.
Roast Duck with Veggies and Potato Wedges
Source
Ingredients:
1
Servings
  • 1
    item
     duck breast
  • 150
    g
     potato
  • 50
    g
     green bean
  • 100
    g
     eggplant
  • 10
    ml
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Roast Duck with Veggies and Potato Wedges
Instructions:
  1. Preheat oven to 200°C.
  2. Season duck breast with salt and pepper, place skin-side down in a cold pan.
  3. Cook over medium heat until fat is rendered and skin is golden.
  4. Transfer duck to oven-safe dish.
  5. Slice potatoes into wedges, toss with olive oil, salt, and pepper.
  6. Arrange potato wedges on baking tray.
  7. Cut eggplant into thick slices, coat lightly with olive oil, salt, and pepper.
  8. Place eggplant on another tray.
  9. Add both trays to the oven, bake for 30 minutes.
  10. Boil green beans in a pot of salted water for 5 minutes, then drain.
  11. Slice duck, serve with eggplant, green beans, and potato wedges.
Nutrition Per Serving 418 g Per 100g
Energy 586.4 kcal 140 kcal
Protein 24 g 5.7 g
Fibre 8.5 g 2.0 g
Salt 2.7 g 0.6 g
Sugar 6.5 g 1.6 g
Carbohydrates 36.3 g 8.7 g
Fat 38.5 g 9.2 g
  • 1
    item
     duck breast
  • 150
    g
     potato
  • 50
    g
     green bean
  • 100
    g
     eggplant
  • 10
    ml
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Season duck breast with salt and pepper, place skin-side down in a cold pan.

Cook over medium heat until fat is rendered and skin is golden.

Transfer duck to oven-safe dish.

Slice potatoes into wedges, toss with olive oil, salt, and pepper.

Arrange potato wedges on baking tray.

Cut eggplant into thick slices, coat lightly with olive oil, salt, and pepper.

Place eggplant on another tray.

Add both trays to the oven, bake for 30 minutes.

Boil green beans in a pot of salted water for 5 minutes, then drain.

Slice duck, serve with eggplant, green beans, and potato wedges.

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