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Duck Breast with Balsamic Cherry Sauce and Roasted Vegetables
Duck Breast with Balsamic Cherry Sauce and Roasted Vegetables

Duck Breast with Balsamic Cherry Sauce and Roasted Vegetables
A flavorful duck dish with a tangy cherry sauce and a side of roasted vegetables.
Duck Breast with Balsamic Cherry Sauce and Roasted Vegetables

To provide a balanced meal rich in protein and healthy fats, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     balsamic vinegar
  • 100
    g
     cherry
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 2
    clove
     garlic
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Duck Breast with Balsamic Cherry Sauce and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breast and season with salt and black pepper.
  3. Heat a pan over medium heat and place the duck breast skin-side down. Cook until the skin is crispy, about 6-8 minutes.
  4. Flip the duck breast and cook for another 4-5 minutes. Remove from the pan and let it rest.
  5. In the same pan, add balsamic vinegar and cherries. Cook until the cherries are soft and the sauce thickens.
  6. Toss carrots, zucchini, and garlic with olive oil, salt, and pepper. Spread on a baking sheet.
  7. Roast vegetables in the oven for 20 minutes or until tender.
  8. Slice the duck breast and serve with balsamic cherry sauce and roasted vegetables.
Nutrition Per Serving 670 g Per 100g
Energy 700 kcal 104 kcal
Protein 40 g 6.0 g
Fibre 5 g 0.7 g
Salt 2 g 0.3 g
Sugar 15 g 2.2 g
Carbohydrates 30 g 4.5 g
Fat 45 g 6.7 g
  • 200
    g
     duck breast
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     balsamic vinegar
  • 100
    g
     cherry
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 2
    clove
     garlic
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breast and season with salt and black pepper.

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

Flip the duck breast and cook for another 4-5 minutes. Remove from the pan and let it rest.

In the same pan, add balsamic vinegar and cherries. Cook until the cherries are soft and the sauce thickens.

Toss carrots, zucchini, and garlic with olive oil, salt, and pepper. Spread on a baking sheet.

Roast vegetables in the oven for 20 minutes or until tender.

Slice the duck breast and serve with balsamic cherry sauce and roasted vegetables.

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