Name: Autumn Duck Breast with Fig and Orange Glaze
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item duck breast; 100 g fig; 100 ml orange juice; 2 tbsp honey; 1 tbsp balsamic vinegar; 200 g kale; 300 g parsnip; 2 tbsp olive oil; 2 clove garlic; 1 tsp salt; 1 tsp black pepper

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Autumn Duck Breast with Fig and Orange Glaze

Autumn Duck Breast with Fig and Orange Glaze

A flavorful duck breast dish with a seasonal fig and orange glaze, served with sautéed kale and roasted parsnips.

To provide a balanced meal with a focus on protein and carbohydrates, supporting muscle recovery and energy replenishment after training.

Ingredients:

2
item
duck breast
100
g
fig
100
ml
orange juice
2
tbsp
honey
1
tbsp
balsamic vinegar
200
g
kale
300
g
parsnip
2
tbsp
olive oil
2
clove
garlic
1
tsp
salt
1
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Score the skin of the duck breasts and season with salt and pepper.
Heat a pan over medium heat and place the duck breasts skin-side down. Cook until the skin is crispy, about 6-8 minutes.
Flip the duck breasts and cook for another 2 minutes. Transfer to the oven and roast for 8-10 minutes.
In a small saucepan, combine figs, orange juice, honey, and balsamic vinegar. Simmer until thickened.
In a separate pan, heat olive oil and sauté garlic until fragrant. Add kale and cook until wilted.
Toss parsnips with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender.
Slice the duck breasts and serve with fig and orange glaze, sautéed kale, and roasted parsnips.

Nutrition	Per Serving 1000 g	Per 100g
Energy	1059 kcal	106 kcal
Protein	70 g	7.0 g
Fibre	15 g	1.5 g
Salt	2 g	0.2 g
Sugar	40 g	4.0 g
Carbohydrates	95 g	9.5 g
Fat	55 g	5.5 g

2
item
duck breast
100
g
fig
100
ml
orange juice
2
tbsp
honey
1
tbsp
balsamic vinegar
200
g
kale
300
g
parsnip
2
tbsp
olive oil
2
clove
garlic
1
tsp
salt
1
tsp
black pepper

Preheat the oven to 200°C.

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

Heat a pan over medium heat and place the duck breasts skin-side down. Cook until the skin is crispy, about 6-8 minutes.

Flip the duck breasts and cook for another 2 minutes. Transfer to the oven and roast for 8-10 minutes.

In a small saucepan, combine figs, orange juice, honey, and balsamic vinegar. Simmer until thickened.

In a separate pan, heat olive oil and sauté garlic until fragrant. Add kale and cook until wilted.

Toss parsnips with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender.

Slice the duck breasts and serve with fig and orange glaze, sautéed kale, and roasted parsnips.

Autumn Duck Breast with Fig and Orange Glaze Autumn Duck Breast with Fig and Orange Glaze

Ingredients:

Preparation Time: 45 minutes

Instructions:

Autumn Duck Breast with Fig and Orange Glaze

Autumn Duck Breast with Fig and Orange Glaze