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Pan-Seared Duck Breast with Cherry Gastrique and Roasted Root Vegetables
Pan-Seared Duck Breast with Cherry Gastrique and Roasted Root Vegetables

Pan-Seared Duck Breast with Cherry Gastrique and Roasted Root Vegetables
A sophisticated dinner featuring succulent duck breast paired with a tangy cherry sauce and a medley of roasted root vegetables.
Pan-Seared Duck Breast with Cherry Gastrique and Roasted Root Vegetables

To provide a balanced meal rich in protein and carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 200
    g
     cherry
  • 50
    ml
     balsamic vinegar
  • 2
    tbsp
     honey
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     beetroot
  • 2
    tbsp
     olive oil
  • 5
    g
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Pan-Seared Duck Breast with Cherry Gastrique and Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook until the skin is crispy, about 6-8 minutes.
  4. Flip the duck breasts and cook for another 3-4 minutes. Transfer to a baking dish and finish in the oven for 8-10 minutes.
  5. In the same skillet, add cherries, balsamic vinegar, and honey. Simmer until reduced to a thick sauce.
  6. Peel and chop carrots, parsnips, and beetroot into even pieces. Toss with olive oil, thyme, salt, and pepper.
  7. Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes until tender.
  8. Let the duck rest for a few minutes before slicing. Serve with cherry gastrique drizzled over and roasted vegetables on the side.
Nutrition Per Serving 1000 g Per 100g
Energy 823 kcal 82 kcal
Protein 60 g 6.0 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 80 g 8.0 g
Fat 40 g 4.0 g
  • 2
    item
     duck breast
  • 200
    g
     cherry
  • 50
    ml
     balsamic vinegar
  • 2
    tbsp
     honey
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     beetroot
  • 2
    tbsp
     olive oil
  • 5
    g
     thyme
  • 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 pepper.

Heat a skillet over medium-high 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 3-4 minutes. Transfer to a baking dish and finish in the oven for 8-10 minutes.

In the same skillet, add cherries, balsamic vinegar, and honey. Simmer until reduced to a thick sauce.

Peel and chop carrots, parsnips, and beetroot into even pieces. Toss with olive oil, thyme, salt, and pepper.

Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes until tender.

Let the duck rest for a few minutes before slicing. Serve with cherry gastrique drizzled over and roasted vegetables on the side.

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