We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Duck Breast with Honey Glaze and Roasted Vegetables
Duck Breast with Honey Glaze and Roasted Vegetables

Duck Breast with Honey Glaze and Roasted Vegetables
A savory duck breast dish with a sweet honey glaze, complemented by roasted vegetables.
Duck Breast with Honey Glaze and Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 2
    tbsp
     honey
  • 1
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Duck Breast with Honey Glaze and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breast and season with salt and pepper.
  3. Heat olive oil in a pan over medium heat and sear the duck breast skin-side down until golden brown.
  4. Flip the duck breast and cook for another 2 minutes.
  5. Transfer the duck breast to a baking dish.
  6. Mix honey with minced garlic and brush over the duck breast.
  7. Roast in the oven for 15-20 minutes until cooked through.
  8. Meanwhile, cut carrots and zucchini into sticks.
  9. Toss vegetables with olive oil, salt, and pepper.
  10. Roast vegetables in the oven for 15 minutes until tender.
  11. Serve the duck breast with roasted vegetables.
Nutrition Per Serving 500 g Per 100g
Energy 600 kcal 120 kcal
Protein 40 g 8.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 20 g 4.0 g
Carbohydrates 40 g 8.0 g
Fat 30 g 6.0 g
  • 200
    g
     duck breast
  • 2
    tbsp
     honey
  • 1
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 2
    clove
     garlic
  • 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 pepper.

Heat olive oil in a pan over medium heat and sear the duck breast skin-side down until golden brown.

Flip the duck breast and cook for another 2 minutes.

Transfer the duck breast to a baking dish.

Mix honey with minced garlic and brush over the duck breast.

Roast in the oven for 15-20 minutes until cooked through.

Meanwhile, cut carrots and zucchini into sticks.

Toss vegetables with olive oil, salt, and pepper.

Roast vegetables in the oven for 15 minutes until tender.

Serve the duck breast with roasted vegetables.

Contact About
Privacy Policy Terms of Service Sitemap