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Autumn Roasted Duck Breast with Fig and Orange Salad
Autumn Roasted Duck Breast with Fig and Orange Salad

Autumn Roasted Duck Breast with Fig and Orange Salad
A flavorful and balanced meal featuring roasted duck breast paired with a fresh fig and orange salad.
Autumn Roasted Duck Breast with Fig and Orange Salad

Provides a good balance of protein, healthy fats, and carbohydrates to sustain energy levels for cycle training.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 4
    item
     fig
  • 1
    item
     orange
  • 100
    g
     mixed greens
  • 30
    g
     walnut
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Roasted Duck Breast with Fig and Orange Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and black pepper.
  3. Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown.
  4. Transfer the duck breasts to a baking dish and roast in the oven for 10-12 minutes.
  5. Slice the figs and orange into segments.
  6. In a large bowl, combine mixed greens, figs, orange segments, and walnuts.
  7. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
  8. Toss the salad with the dressing.
  9. Slice the roasted duck breast and serve on top of the salad.
Nutrition Per Serving 500 g Per 100g
Energy 678 kcal 136 kcal
Protein 50 g 10.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 20 g 4.0 g
Carbohydrates 40 g 8.0 g
Fat 40 g 8.0 g
  • 2
    item
     duck breast
  • 4
    item
     fig
  • 1
    item
     orange
  • 100
    g
     mixed greens
  • 30
    g
     walnut
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 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 black pepper.

Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown.

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

Slice the figs and orange into segments.

In a large bowl, combine mixed greens, figs, orange segments, and walnuts.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.

Toss the salad with the dressing.

Slice the roasted duck breast and serve on top of the salad.

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