Name: Seared Duck Breast with Blackcurrant Reduction and Seasonal Vegetables
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item duck breast; 150 g blackcurrant; 2 tbsp honey; 2 tbsp balsamic vinegar; 2 tbsp olive oil; 200 g carrot; 200 g parsnip; 200 g brussels sprout; 2 clove garlic; 1 tsp thyme; 1 tsp salt; 1 tsp black pepper

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Seared Duck Breast with Blackcurrant Reduction and Seasonal Vegetables

Seared Duck Breast with Blackcurrant Reduction and Seasonal Vegetables

A flavorful dinner featuring seared duck breast with a tangy blackcurrant reduction, served alongside roasted seasonal vegetables.

This meal provides a good balance of protein, carbs, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:

2
item
duck breast
150
g
blackcurrant
2
tbsp
honey
2
tbsp
balsamic vinegar
2
tbsp
olive oil
200
g
carrot
200
g
parsnip
200
g
brussels sprout
2
clove
garlic
1
tsp
thyme
1
tsp
salt
1
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, about 6-8 minutes.
Flip the duck breasts and cook for another 4-5 minutes. Remove from pan and let rest.
In the same pan, add blackcurrants, honey, balsamic vinegar, and a pinch of salt. Simmer until reduced to a syrupy consistency.
Toss carrots, parsnips, and brussels sprouts with olive oil, garlic, thyme, salt, and pepper. Spread on a baking sheet.
Roast vegetables in the oven for 20-25 minutes until tender.
Slice the duck breast and serve with blackcurrant reduction drizzled over and roasted vegetables on the side.

Nutrition	Per Serving 1200 g	Per 100g
Energy	947 kcal	79 kcal
Protein	60 g	5.0 g
Fibre	20 g	1.7 g
Salt	2 g	0.2 g
Sugar	30 g	2.5 g
Carbohydrates	80 g	6.7 g
Fat	50 g	4.2 g

2
item
duck breast
150
g
blackcurrant
2
tbsp
honey
2
tbsp
balsamic vinegar
2
tbsp
olive oil
200
g
carrot
200
g
parsnip
200
g
brussels sprout
2
clove
garlic
1
tsp
thyme
1
tsp
salt
1
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, about 6-8 minutes.

Flip the duck breasts and cook for another 4-5 minutes. Remove from pan and let rest.

In the same pan, add blackcurrants, honey, balsamic vinegar, and a pinch of salt. Simmer until reduced to a syrupy consistency.

Toss carrots, parsnips, and brussels sprouts with olive oil, garlic, thyme, salt, and pepper. Spread on a baking sheet.

Roast vegetables in the oven for 20-25 minutes until tender.

Slice the duck breast and serve with blackcurrant reduction drizzled over and roasted vegetables on the side.

Seared Duck Breast with Blackcurrant Reduction and Seasonal Vegetables Seared Duck Breast with Blackcurrant Reduction and Seasonal Vegetables

Ingredients:

Preparation Time: 45 minutes

Instructions:

Seared Duck Breast with Blackcurrant Reduction and Seasonal Vegetables

Seared Duck Breast with Blackcurrant Reduction and Seasonal Vegetables