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Roasted Duck with Honey-Glazed Carrots and Brussels Sprouts
Roasted Duck with Honey-Glazed Carrots and Brussels Sprouts

Roasted Duck with Honey-Glazed Carrots and Brussels Sprouts
A savory and sweet dinner featuring seasonal vegetables and succulent duck.
Roasted Duck with Honey-Glazed Carrots and Brussels Sprouts

To provide a balanced meal with a good source of protein, healthy fats, and the remaining carbohydrates needed for the day.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 200
    g
     carrot
  • 200
    g
     brussels sprout
  • 2
    tbsp
     honey
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Roasted Duck with Honey-Glazed Carrots and Brussels Sprouts
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 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 2 minutes. Transfer to a baking dish.
  5. In a bowl, mix honey, olive oil, minced garlic, thyme, salt, and pepper.
  6. Toss carrots and Brussels sprouts in the honey mixture and spread around the duck in the baking dish.
  7. Roast in the oven for 20-25 minutes until the vegetables are tender and the duck is cooked to your liking.
  8. Let the duck rest for 5 minutes before slicing and serving with the vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 614 kcal 77 kcal
Protein 46 g 5.8 g
Fibre 10 g 1.3 g
Salt 1 g 0.1 g
Sugar 18 g 2.3 g
Carbohydrates 38 g 4.8 g
Fat 36 g 4.5 g
  • 2
    item
     duck breast
  • 200
    g
     carrot
  • 200
    g
     brussels sprout
  • 2
    tbsp
     honey
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    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 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 2 minutes. Transfer to a baking dish.

In a bowl, mix honey, olive oil, minced garlic, thyme, salt, and pepper.

Toss carrots and Brussels sprouts in the honey mixture and spread around the duck in the baking dish.

Roast in the oven for 20-25 minutes until the vegetables are tender and the duck is cooked to your liking.

Let the duck rest for 5 minutes before slicing and serving with the vegetables.

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