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Roasted Duck with Pomegranate Glaze and Seasonal Vegetables
Roasted Duck with Pomegranate Glaze and Seasonal Vegetables

Roasted Duck with Pomegranate Glaze and Seasonal Vegetables
A flavorful roasted duck dish with a sweet and tangy pomegranate glaze, served with a medley of seasonal vegetables.
Roasted Duck with Pomegranate Glaze and Seasonal Vegetables
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 120
    ml
     pomegranate juice
  • 2
    tbsp
     honey
  • 1
    tbsp
     balsamic vinegar
  • 2
    tbsp
     olive oil
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     brussels sprout
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Roasted Duck with Pomegranate Glaze and Seasonal Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer until reduced by half.
  4. Heat olive oil in a pan over medium-high heat. Sear duck breasts skin-side down until golden brown.
  5. Transfer duck to a baking dish. Brush with pomegranate glaze and roast in the oven for 15-20 minutes.
  6. Toss carrots, parsnips, and brussels sprouts with olive oil, garlic, thyme, salt, and pepper.
  7. Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
  8. Let the duck rest for 5 minutes before slicing. Serve with roasted vegetables.
Nutrition Per Serving 1000 g Per 100g
Energy 853 kcal 85 kcal
Protein 60 g 6.0 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 80 g 8.0 g
Fat 45 g 4.5 g
  • 2
    item
     duck breast
  • 120
    ml
     pomegranate juice
  • 2
    tbsp
     honey
  • 1
    tbsp
     balsamic vinegar
  • 2
    tbsp
     olive oil
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     brussels sprout
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

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

In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer until reduced by half.

Heat olive oil in a pan over medium-high heat. Sear duck breasts skin-side down until golden brown.

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

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

Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.

Let the duck rest for 5 minutes before slicing. Serve with roasted vegetables.

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