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Seared Duck Breast with Orange Glaze and Roasted Root Vegetables
Seared Duck Breast with Orange Glaze and Roasted Root Vegetables

Seared Duck Breast with Orange Glaze and Roasted Root Vegetables
A gourmet dish featuring succulent duck breast with a tangy orange glaze, complemented by a medley of roasted root vegetables.
Seared Duck Breast with Orange Glaze and Roasted Root Vegetables
Ingredients:
1
Servings
  • 1
    item
     duck breast
  • 100
    ml
     orange juice
  • 1
    tbsp
     honey
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 1
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Seared Duck Breast with Orange Glaze and Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breast and season with salt and black pepper.
  3. Heat a pan over medium-high heat and sear the duck breast skin-side down until crispy, about 6-8 minutes.
  4. Flip the duck breast and sear for another 2 minutes. Transfer to the oven and roast for 10 minutes.
  5. In a small saucepan, combine orange juice and honey. Simmer until reduced to a glaze consistency.
  6. Peel and chop carrots and parsnips into even pieces. Toss with olive oil, thyme, salt, and pepper.
  7. Spread vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender.
  8. Let the duck rest for 5 minutes before slicing. Drizzle with orange glaze and serve with roasted vegetables.
Nutrition Per Serving 500 g Per 100g
Energy 600 kcal 120 kcal
Protein 40 g 8.0 g
Fibre 10 g 2.0 g
Salt 2 g 0.4 g
Sugar 20 g 4.0 g
Carbohydrates 50 g 10.0 g
Fat 30 g 6.0 g
  • 1
    item
     duck breast
  • 100
    ml
     orange juice
  • 1
    tbsp
     honey
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 1
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

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

Heat a pan over medium-high heat and sear the duck breast skin-side down until crispy, about 6-8 minutes.

Flip the duck breast and sear for another 2 minutes. Transfer to the oven and roast for 10 minutes.

In a small saucepan, combine orange juice and honey. Simmer until reduced to a glaze consistency.

Peel and chop carrots and parsnips into even pieces. Toss with olive oil, thyme, salt, and pepper.

Spread vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender.

Let the duck rest for 5 minutes before slicing. Drizzle with orange glaze and serve with roasted vegetables.

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