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.

Roast Duck with Veggies and Potato Wedges
Roast Duck with Veggies and Potato Wedges

Roast Duck with Veggies and Potato Wedges
A hearty and flavorful meal with roasted duck, assorted vegetables, and crispy potato wedges.
Roast Duck with Veggies and Potato Wedges
Source
Ingredients:
1
Servings
  • 1
    item
     duck breast
  • 150
    g
     potato
  • 50
    g
     green bean
  • 100
    g
     eggplant
  • 10
    ml
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Roast Duck with Veggies and Potato Wedges
Instructions:
  1. Preheat oven to 200°C.
  2. Season duck breast with salt and pepper, place skin-side down in a cold pan.
  3. Cook over medium heat until fat is rendered and skin is golden.
  4. Transfer duck to oven-safe dish.
  5. Slice potatoes into wedges, toss with olive oil, salt, and pepper.
  6. Arrange potato wedges on baking tray.
  7. Cut eggplant into thick slices, coat lightly with olive oil, salt, and pepper.
  8. Place eggplant on another tray.
  9. Add both trays to the oven, bake for 30 minutes.
  10. Boil green beans in a pot of salted water for 5 minutes, then drain.
  11. Slice duck, serve with eggplant, green beans, and potato wedges.
Nutrition Per Serving 418 g Per 100g
Energy 586.4 kcal 140 kcal
Protein 24 g 5.7 g
Fibre 8.5 g 2.0 g
Salt 2.7 g 0.6 g
Sugar 6.5 g 1.6 g
Carbohydrates 36.3 g 8.7 g
Fat 38.5 g 9.2 g
  • 1
    item
     duck breast
  • 150
    g
     potato
  • 50
    g
     green bean
  • 100
    g
     eggplant
  • 10
    ml
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Season duck breast with salt and pepper, place skin-side down in a cold pan.

Cook over medium heat until fat is rendered and skin is golden.

Transfer duck to oven-safe dish.

Slice potatoes into wedges, toss with olive oil, salt, and pepper.

Arrange potato wedges on baking tray.

Cut eggplant into thick slices, coat lightly with olive oil, salt, and pepper.

Place eggplant on another tray.

Add both trays to the oven, bake for 30 minutes.

Boil green beans in a pot of salted water for 5 minutes, then drain.

Slice duck, serve with eggplant, green beans, and potato wedges.

Contact About
Privacy Policy Terms of Service Sitemap