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.

Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney
Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney

Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney
A savory duck dish paired with seasonal butternut squash and a tangy tomato chutney.
Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 300
    g
     butternut squash
  • 3
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. Heat a pan over medium-high heat and sear the duck breasts skin-side down until crispy. Flip and cook for another 3-4 minutes.
  4. Transfer the duck to a baking dish and roast in the oven for 10-12 minutes.
  5. Peel and cube the butternut squash. Toss with olive oil, salt, pepper, and thyme. Roast in the oven for 25 minutes or until tender.
  6. For the chutney, dice the tomatoes and onion. Sauté in a pan with garlic until soft.
  7. Add balsamic vinegar and honey to the tomato mixture. Simmer until thickened.
  8. Serve the duck breast with roasted butternut squash and tomato chutney.
Nutrition Per Serving 700 g Per 100g
Energy 512 kcal 73 kcal
Protein 45 g 6.4 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 15 g 2.1 g
Carbohydrates 50 g 7.1 g
Fat 25 g 3.6 g
  • 2
    item
     duck breast
  • 300
    g
     butternut squash
  • 3
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tbsp
     honey
  • 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 breasts and season with salt and pepper.

Heat a pan over medium-high heat and sear the duck breasts skin-side down until crispy. Flip and cook for another 3-4 minutes.

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

Peel and cube the butternut squash. Toss with olive oil, salt, pepper, and thyme. Roast in the oven for 25 minutes or until tender.

For the chutney, dice the tomatoes and onion. Sauté in a pan with garlic until soft.

Add balsamic vinegar and honey to the tomato mixture. Simmer until thickened.

Serve the duck breast with roasted butternut squash and tomato chutney.

Contact About
Privacy Policy Terms of Service Sitemap