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Duck Breast with Balsamic Glaze and Roasted Sweet Potatoes
Duck Breast with Balsamic Glaze and Roasted Sweet Potatoes

Duck Breast with Balsamic Glaze and Roasted Sweet Potatoes
A savory duck breast dish with a sweet and tangy balsamic glaze, served alongside roasted sweet potatoes.
Duck Breast with Balsamic Glaze and Roasted Sweet Potatoes
Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 200
    g
     sweet potato
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Duck Breast with Balsamic Glaze and Roasted Sweet Potatoes
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
  4. Score the skin of the duck breast and season with salt and pepper.
  5. Heat a skillet over medium-high heat and place the duck breast skin-side down, cooking for about 6-8 minutes until the skin is crispy.
  6. Flip the duck breast and cook for another 4-5 minutes until desired doneness.
  7. Remove the duck from the skillet and let it rest.
  8. In the same skillet, add balsamic vinegar, honey, and minced garlic, simmering until slightly thickened.
  9. Slice the duck breast and drizzle with balsamic glaze. Serve with roasted sweet potatoes.
Nutrition Per Serving 600 g Per 100g
Energy 700 kcal 117 kcal
Protein 45 g 7.5 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 20 g 3.3 g
Carbohydrates 60 g 10.0 g
Fat 35 g 5.8 g
  • 200
    g
     duck breast
  • 200
    g
     sweet potato
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper.

Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.

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, cooking for about 6-8 minutes until the skin is crispy.

Flip the duck breast and cook for another 4-5 minutes until desired doneness.

Remove the duck from the skillet and let it rest.

In the same skillet, add balsamic vinegar, honey, and minced garlic, simmering until slightly thickened.

Slice the duck breast and drizzle with balsamic glaze. Serve with roasted sweet potatoes.

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