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Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables
Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables

Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables
A gourmet dinner featuring succulent duck breast with a rich red wine reduction, accompanied by a medley of seasonal vegetables.
Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables

This meal provides a balanced intake of protein and carbohydrates, essential for muscle recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    ml
     red wine
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprout
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables
Instructions:
  1. Score the skin of the duck breasts and season with salt and pepper.
  2. Heat a pan over medium-high heat and sear the duck breasts skin-side down until crispy, about 6-8 minutes.
  3. Flip the duck breasts and cook for another 4-5 minutes. Remove from pan and let rest.
  4. In the same pan, add chopped shallot and garlic, sauté until fragrant.
  5. Pour in red wine and thyme, simmer until reduced by half to create a sauce.
  6. In another pan, heat olive oil and sauté carrots, parsnips, and brussels sprouts until tender.
  7. Slice the duck breast and serve with the red wine reduction and sautéed vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 838 kcal 105 kcal
Protein 60 g 7.5 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 50 g 6.3 g
Fat 50 g 6.3 g
  • 2
    item
     duck breast
  • 150
    ml
     red wine
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprout
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Score the skin of the duck breasts and season with salt and pepper.

Heat a pan over medium-high heat and sear the duck breasts skin-side down until crispy, about 6-8 minutes.

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

In the same pan, add chopped shallot and garlic, sauté until fragrant.

Pour in red wine and thyme, simmer until reduced by half to create a sauce.

In another pan, heat olive oil and sauté carrots, parsnips, and brussels sprouts until tender.

Slice the duck breast and serve with the red wine reduction and sautéed vegetables.

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