We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Duck Breast with Roasted Vegetables
Herb-Crusted Duck Breast with Roasted Vegetables

Herb-Crusted Duck Breast with Roasted Vegetables
A flavorful duck breast with a crispy herb crust, served alongside a medley of roasted vegetables.
Herb-Crusted Duck Breast with Roasted Vegetables

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

Ingredients:
1
Servings
  • 1
    item
     duck breast
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 0.5
    tsp
     black pepper
  • 0.5
    tsp
     salt
Preparation Time: 45 minutes
Herb-Crusted Duck Breast with 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 olive oil, minced garlic, rosemary, and thyme.
  4. Rub the herb mixture over the duck breast.
  5. Place the duck breast skin-side down in a cold oven-safe skillet.
  6. Cook over medium heat until the skin is crispy, about 6-8 minutes.
  7. Flip the duck breast and transfer the skillet to the oven.
  8. Roast for about 10-12 minutes or until cooked to your liking.
  9. Meanwhile, chop carrots, zucchini, and red bell pepper into bite-sized pieces.
  10. Toss vegetables with a little olive oil, salt, and pepper.
  11. Spread vegetables on a baking sheet and roast in the oven for about 20 minutes.
  12. Let the duck rest for a few minutes before slicing.
  13. Serve sliced duck breast with roasted vegetables.
Nutrition Per Serving 500 g Per 100g
Energy 600 kcal 120 kcal
Protein 40 g 8.0 g
Fibre 8 g 1.6 g
Salt 1.5 g 0.3 g
Sugar 10 g 2.0 g
Carbohydrates 30 g 6.0 g
Fat 40 g 8.0 g
  • 1
    item
     duck breast
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 0.5
    tsp
     black pepper
  • 0.5
    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.

In a small bowl, mix olive oil, minced garlic, rosemary, and thyme.

Rub the herb mixture over the duck breast.

Place the duck breast skin-side down in a cold oven-safe skillet.

Cook over medium heat until the skin is crispy, about 6-8 minutes.

Flip the duck breast and transfer the skillet to the oven.

Roast for about 10-12 minutes or until cooked to your liking.

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

Toss vegetables with a little olive oil, salt, and pepper.

Spread vegetables on a baking sheet and roast in the oven for about 20 minutes.

Let the duck rest for a few minutes before slicing.

Serve sliced duck breast with roasted vegetables.

Contact About
Privacy Policy Terms of Service Sitemap