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Pan-Seared Duck Breast with Blackcurrant Sauce and Seasonal Vegetables
Pan-Seared Duck Breast with Blackcurrant Sauce and Seasonal Vegetables

Pan-Seared Duck Breast with Blackcurrant Sauce and Seasonal Vegetables
A gourmet dinner featuring succulent duck breast paired with a tangy blackcurrant sauce, complemented by a medley of seasonal vegetables.
Pan-Seared Duck Breast with Blackcurrant Sauce and Seasonal Vegetables
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    g
     blackcurrant
  • 1
    tbsp
     honey
  • 2
    tbsp
     balsamic vinegar
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprout
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Duck Breast with Blackcurrant Sauce and Seasonal Vegetables
Instructions:
  1. Preheat oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. Heat olive oil in a pan over medium-high heat. Place duck breasts skin-side down and sear until golden brown.
  4. Flip the duck breasts and sear the other side for an additional 2 minutes.
  5. Transfer duck breasts to a baking dish and roast in the oven for 10-12 minutes.
  6. In the same pan, add blackcurrants, honey, balsamic vinegar, and thyme. Simmer until the sauce thickens.
  7. In another pan, sauté garlic in olive oil. Add carrots, parsnips, and brussels sprouts. Cook until tender.
  8. Slice the duck breasts and serve with blackcurrant sauce and sautéed vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 770 kcal 96 kcal
Protein 60 g 7.5 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 20 g 2.5 g
Carbohydrates 50 g 6.3 g
Fat 45 g 5.6 g
  • 2
    item
     duck breast
  • 150
    g
     blackcurrant
  • 1
    tbsp
     honey
  • 2
    tbsp
     balsamic vinegar
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprout
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

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

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

Flip the duck breasts and sear the other side for an additional 2 minutes.

Transfer duck breasts to a baking dish and roast in the oven for 10-12 minutes.

In the same pan, add blackcurrants, honey, balsamic vinegar, and thyme. Simmer until the sauce thickens.

In another pan, sauté garlic in olive oil. Add carrots, parsnips, and brussels sprouts. Cook until tender.

Slice the duck breasts and serve with blackcurrant sauce and sautéed vegetables.

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