Name: Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item duck breast; 300 g butternut squash; 3 item tomato; 1 item onion; 2 clove garlic; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tbsp honey; 1 tsp thyme; 1 tsp salt; 0.5 tsp black pepper

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Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney

Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney

A savory duck dish paired with seasonal butternut squash and a tangy tomato chutney.

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:

2
item
duck breast
300
g
butternut squash
3
item
tomato
1
item
onion
2
clove
garlic
2
tbsp
olive oil
1
tbsp
balsamic vinegar
1
tbsp
honey
1
tsp
thyme
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
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. Flip and cook for another 3-4 minutes.
Transfer the duck to a baking dish and roast in the oven for 10-12 minutes.
Peel and cube the butternut squash. Toss with olive oil, salt, pepper, and thyme. Roast in the oven for 25 minutes or until tender.
For the chutney, dice the tomatoes and onion. Sauté in a pan with garlic until soft.
Add balsamic vinegar and honey to the tomato mixture. Simmer until thickened.
Serve the duck breast with roasted butternut squash and tomato chutney.

Nutrition	Per Serving 700 g	Per 100g
Energy	512 kcal	73 kcal
Protein	45 g	6.4 g
Fibre	8 g	1.1 g
Salt	2 g	0.3 g
Sugar	15 g	2.1 g
Carbohydrates	50 g	7.1 g
Fat	25 g	3.6 g

2
item
duck breast
300
g
butternut squash
3
item
tomato
1
item
onion
2
clove
garlic
2
tbsp
olive oil
1
tbsp
balsamic vinegar
1
tbsp
honey
1
tsp
thyme
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

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. Flip and cook for another 3-4 minutes.

Transfer the duck to a baking dish and roast in the oven for 10-12 minutes.

Peel and cube the butternut squash. Toss with olive oil, salt, pepper, and thyme. Roast in the oven for 25 minutes or until tender.

For the chutney, dice the tomatoes and onion. Sauté in a pan with garlic until soft.

Add balsamic vinegar and honey to the tomato mixture. Simmer until thickened.

Serve the duck breast with roasted butternut squash and tomato chutney.

Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney

Ingredients:

Preparation Time: 45 minutes

Instructions:

Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney

Pan-Seared Duck Breast with Roasted Butternut Squash and Tomato Chutney