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

Duck Breast with Orange Glaze and Roasted Vegetables
A savory duck breast dish with a sweet orange glaze, served alongside roasted vegetables.
Duck Breast with Orange Glaze and Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 100
    ml
     orange juice
  • 1
    tbsp
     honey
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 150
    g
     potato
  • 2
    clove
     garlic
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Duck Breast with Orange 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 black pepper.
  3. Heat a pan over medium heat and place the duck breast skin-side down. Cook until the skin is crispy, about 6-8 minutes.
  4. Flip the duck breast and cook for another 4-5 minutes. Remove from the pan and let it rest.
  5. In the same pan, add orange juice, honey, and soy sauce. Simmer until it thickens into a glaze.
  6. Toss carrots, zucchini, and potato with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet.
  7. Roast vegetables in the oven for 20-25 minutes until tender.
  8. Slice the duck breast and drizzle with orange glaze. Serve with roasted vegetables.
Nutrition Per Serving 820 g Per 100g
Energy 600 kcal 73 kcal
Protein 40 g 4.9 g
Fibre 8 g 1.0 g
Salt 2 g 0.2 g
Sugar 20 g 2.4 g
Carbohydrates 50 g 6.1 g
Fat 30 g 3.7 g
  • 200
    g
     duck breast
  • 100
    ml
     orange juice
  • 1
    tbsp
     honey
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 150
    g
     potato
  • 2
    clove
     garlic
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
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 heat and place the duck breast skin-side down. Cook until the skin is crispy, about 6-8 minutes.

Flip the duck breast and cook for another 4-5 minutes. Remove from the pan and let it rest.

In the same pan, add orange juice, honey, and soy sauce. Simmer until it thickens into a glaze.

Toss carrots, zucchini, and potato with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet.

Roast vegetables in the oven for 20-25 minutes until tender.

Slice the duck breast and drizzle with orange glaze. Serve with roasted vegetables.

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