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Roasted Duck with Honey-Glazed Carrots and Parsnip Puree
Roasted Duck with Honey-Glazed Carrots and Parsnip Puree

Roasted Duck with Honey-Glazed Carrots and Parsnip Puree
A flavorful dinner featuring roasted duck with seasonal vegetables.
Roasted Duck with Honey-Glazed Carrots and Parsnip Puree

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

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 300
    g
     carrot
  • 200
    g
     parsnip
  • 2
    tbsp
     honey
  • 30
    g
     butter
  • 1
    tsp
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Roasted Duck with Honey-Glazed Carrots and Parsnip Puree
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and black 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. Transfer the duck to a baking dish, skin-side up, and roast in the oven for 10-12 minutes.
  5. Peel and slice the carrots. Toss them with honey, thyme, salt, and pepper.
  6. Place the carrots on a baking sheet and roast in the oven for 20 minutes until tender.
  7. Peel and chop the parsnips. Boil in salted water until soft, about 15 minutes.
  8. Drain the parsnips and mash with butter and minced garlic until smooth.
  9. Serve the duck with honey-glazed carrots and parsnip puree.
Nutrition Per Serving 800 g Per 100g
Energy 850 kcal 106 kcal
Protein 50 g 6.3 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 20 g 2.5 g
Carbohydrates 60 g 7.5 g
Fat 45 g 5.6 g
  • 2
    item
     duck breast
  • 300
    g
     carrot
  • 200
    g
     parsnip
  • 2
    tbsp
     honey
  • 30
    g
     butter
  • 1
    tsp
     thyme
  • 2
    clove
     garlic
  • 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 black 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.

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

Peel and slice the carrots. Toss them with honey, thyme, salt, and pepper.

Place the carrots on a baking sheet and roast in the oven for 20 minutes until tender.

Peel and chop the parsnips. Boil in salted water until soft, about 15 minutes.

Drain the parsnips and mash with butter and minced garlic until smooth.

Serve the duck with honey-glazed carrots and parsnip puree.

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