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Roasted Duck with Autumn Vegetables and Quinoa
Roasted Duck with Autumn Vegetables and Quinoa

Roasted Duck with Autumn Vegetables and Quinoa
A hearty and balanced dinner featuring roasted duck, seasonal vegetables, and quinoa.
Roasted Duck with Autumn Vegetables and Quinoa
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    g
     quinoa
  • 200
    g
     butternut squash
  • 100
    g
     carrot
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Duck with Autumn Vegetables and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the duck breasts with salt, pepper, and thyme.
  3. Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown.
  4. Transfer the duck to a baking dish and roast in the oven for 15-20 minutes.
  5. Meanwhile, peel and cube the butternut squash and carrots.
  6. Slice the red onion into wedges.
  7. Toss the vegetables with olive oil, salt, and pepper.
  8. Spread the vegetables on a baking sheet and roast in the oven for 25 minutes or until tender.
  9. Cook the quinoa according to package instructions.
  10. Serve the roasted duck with quinoa and roasted vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 712 kcal 89 kcal
Protein 50 g 6.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 40 g 5.0 g
  • 2
    item
     duck breast
  • 150
    g
     quinoa
  • 200
    g
     butternut squash
  • 100
    g
     carrot
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the duck breasts with salt, pepper, and thyme.

Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown.

Transfer the duck to a baking dish and roast in the oven for 15-20 minutes.

Meanwhile, peel and cube the butternut squash and carrots.

Slice the red onion into wedges.

Toss the vegetables with olive oil, salt, and pepper.

Spread the vegetables on a baking sheet and roast in the oven for 25 minutes or until tender.

Cook the quinoa according to package instructions.

Serve the roasted duck with quinoa and roasted vegetables.

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