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Roasted Duck Breast with Pumpkin and Spinach
Roasted Duck Breast with Pumpkin and Spinach

Roasted Duck Breast with Pumpkin and Spinach
A savory and nutritious dinner featuring seasonal ingredients.
Roasted Duck Breast with Pumpkin and Spinach

To provide a balanced meal with protein, carbs, and vegetables, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 300
    g
     pumpkin
  • 100
    g
     spinach
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Duck Breast with Pumpkin and Spinach
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 pan over medium heat and sear the duck breasts skin-side down until golden brown.
  4. Transfer the duck to a baking dish and roast in the oven for 15 minutes.
  5. Peel and cube the pumpkin. Toss with olive oil, salt, pepper, and thyme.
  6. Roast the pumpkin in the oven for 20 minutes or until tender.
  7. Sauté spinach with minced garlic in a pan until wilted.
  8. Serve the duck breast sliced with roasted pumpkin and sautéed spinach.
Nutrition Per Serving 750 g Per 100g
Energy 481 kcal 64 kcal
Protein 50 g 6.7 g
Fibre 8 g 1.1 g
Salt 1 g 0.1 g
Sugar 5 g 0.7 g
Carbohydrates 30 g 4.0 g
Fat 25 g 3.3 g
  • 2
    item
     duck breast
  • 300
    g
     pumpkin
  • 100
    g
     spinach
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     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 pan over medium heat and sear the duck breasts skin-side down until golden brown.

Transfer the duck to a baking dish and roast in the oven for 15 minutes.

Peel and cube the pumpkin. Toss with olive oil, salt, pepper, and thyme.

Roast the pumpkin in the oven for 20 minutes or until tender.

Sauté spinach with minced garlic in a pan until wilted.

Serve the duck breast sliced with roasted pumpkin and sautéed spinach.

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