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Duck Breast with Honey Mustard Glaze and Roasted Vegetables
Duck Breast with Honey Mustard Glaze and Roasted Vegetables

Duck Breast with Honey Mustard Glaze and Roasted Vegetables
A flavorful duck breast with a sweet and tangy glaze, served alongside roasted vegetables.
Duck Breast with Honey Mustard Glaze and Roasted Vegetables

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

Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 2
    tbsp
     honey
  • 1
    tbsp
     mustard
  • 1
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Duck Breast with Honey Mustard Glaze 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. In a small bowl, mix honey and mustard to create the glaze.
  4. Heat olive oil in a pan over medium heat. Sear the duck breast skin-side down until crispy, about 5 minutes.
  5. Flip the duck breast and brush with the honey mustard glaze. Transfer to the oven and roast for 15 minutes.
  6. Meanwhile, chop carrots, zucchini, and red bell pepper into bite-sized pieces.
  7. Toss vegetables with olive oil, minced garlic, salt, and black pepper.
  8. Spread vegetables on a baking sheet and roast in the oven for 20 minutes or until tender.
  9. Let the duck rest for a few minutes before slicing.
  10. Serve the sliced duck breast with roasted vegetables.
Nutrition Per Serving 650 g Per 100g
Energy 700 kcal 108 kcal
Protein 45 g 6.9 g
Fibre 8 g 1.2 g
Salt 1 g 0.2 g
Sugar 20 g 3.1 g
Carbohydrates 50 g 7.7 g
Fat 35 g 5.4 g
  • 200
    g
     duck breast
  • 2
    tbsp
     honey
  • 1
    tbsp
     mustard
  • 1
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

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

In a small bowl, mix honey and mustard to create the glaze.

Heat olive oil in a pan over medium heat. Sear the duck breast skin-side down until crispy, about 5 minutes.

Flip the duck breast and brush with the honey mustard glaze. Transfer to the oven and roast for 15 minutes.

Meanwhile, chop carrots, zucchini, and red bell pepper into bite-sized pieces.

Toss vegetables with olive oil, minced garlic, salt, and black pepper.

Spread vegetables on a baking sheet and roast in the oven for 20 minutes or until tender.

Let the duck rest for a few minutes before slicing.

Serve the sliced duck breast with roasted vegetables.

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