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Roasted Duck Breast with Fig and Walnut Salad
Roasted Duck Breast with Fig and Walnut Salad

Roasted Duck Breast with Fig and Walnut Salad
A savory and sweet dinner featuring seasonal figs and walnuts, paired with succulent duck breast.
Roasted Duck Breast with Fig and Walnut Salad

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

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 200
    g
     fig
  • 50
    g
     walnut
  • 100
    g
     mixed greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Duck Breast with Fig and Walnut Salad
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 sear the duck breasts skin-side down until golden brown, about 5 minutes.
  4. Flip the duck breasts and transfer the skillet to the oven. Roast for 10-12 minutes for medium-rare.
  5. Remove from oven and let rest for 5 minutes before slicing.
  6. In a bowl, combine mixed greens, sliced figs, and walnuts.
  7. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
  8. Drizzle the dressing over the salad and toss gently.
  9. Serve the sliced duck breast alongside the fig and walnut salad.
Nutrition Per Serving 720 g Per 100g
Energy 1041 kcal 145 kcal
Protein 60 g 8.3 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 20 g 2.8 g
Carbohydrates 40 g 5.6 g
Fat 80 g 11.1 g
  • 2
    item
     duck breast
  • 200
    g
     fig
  • 50
    g
     walnut
  • 100
    g
     mixed greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 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 sear the duck breasts skin-side down until golden brown, about 5 minutes.

Flip the duck breasts and transfer the skillet to the oven. Roast for 10-12 minutes for medium-rare.

Remove from oven and let rest for 5 minutes before slicing.

In a bowl, combine mixed greens, sliced figs, and walnuts.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.

Drizzle the dressing over the salad and toss gently.

Serve the sliced duck breast alongside the fig and walnut salad.

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