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Roasted Duck with Seasonal Root Vegetables
Roasted Duck with Seasonal Root Vegetables

Roasted Duck with Seasonal Root Vegetables
A hearty and balanced dinner featuring roasted duck and a medley of seasonal root vegetables.
Roasted Duck with Seasonal Root Vegetables
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 2
    tbsp
     olive oil
  • 5
    g
     thyme
  • 5
    g
     rosemary
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Roasted Duck with Seasonal Root Vegetables
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 skillet over medium heat and sear the duck breasts skin-side down until golden brown.
  4. Transfer the duck to a baking dish.
  5. Peel and chop the carrots, parsnips, and potatoes into even pieces.
  6. Toss the vegetables with olive oil, thyme, rosemary, minced garlic, salt, and pepper.
  7. Arrange the vegetables around the duck in the baking dish.
  8. Roast in the oven for 25-30 minutes until the duck is cooked to your liking and the vegetables are tender.
  9. Let the duck rest for a few minutes before slicing and serving with the roasted vegetables.
Nutrition Per Serving 1000 g Per 100g
Energy 850 kcal 85 kcal
Protein 60 g 6.0 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 10 g 1.0 g
Carbohydrates 90 g 9.0 g
Fat 45 g 4.5 g
  • 2
    item
     duck breast
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     potato
  • 2
    tbsp
     olive oil
  • 5
    g
     thyme
  • 5
    g
     rosemary
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    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 skillet over medium heat and sear the duck breasts skin-side down until golden brown.

Transfer the duck to a baking dish.

Peel and chop the carrots, parsnips, and potatoes into even pieces.

Toss the vegetables with olive oil, thyme, rosemary, minced garlic, salt, and pepper.

Arrange the vegetables around the duck in the baking dish.

Roast in the oven for 25-30 minutes until the duck is cooked to your liking and the vegetables are tender.

Let the duck rest for a few minutes before slicing and serving with the roasted vegetables.

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