Crispy Pan-Seared Duck Breast with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Duck Breast with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Fresh Herbs

Enjoy a beautifully crisped duck breast paired with a vibrant, herb-infused salad featuring tender edamame and peppery arugula. This dish balances rich, savory flavors with fresh, light greens for a satisfying, nutrient-dense meal.

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NUTRITION

390kcal
Protein
32.5g
Fat
26.6g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

150g Duck Breast

40g Shelled Edamame

20g Arugula

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Pat the duck breast dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern to help render fat and achieve extra crispiness.

  • 2

    Season the duck breast generously with salt and freshly ground black pepper on both sides.

  • 3

    Heat a heavy skillet over medium-high heat. Place the duck breast skin-side down in the dry pan, pressing lightly to ensure even contact.

  • 4

    Cook for about 6-8 minutes until the skin becomes deep golden and crispy. Flip the duck breast and cook the other side for an additional 4-5 minutes depending on thickness and desired doneness.

  • 5

    Remove the duck from the skillet and let it rest for a few minutes before thinly slicing.

  • 6

    Meanwhile, in a small bowl, combine the arugula and shelled edamame. Drizzle with extra virgin olive oil and toss gently to coat.

  • 7

    Arrange the sliced duck breast on a plate alongside the fresh herb and edamame salad, then serve immediately.

Crispy Pan-Seared Duck Breast with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Duck Breast with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Fresh Herbs

Enjoy a beautifully crisped duck breast paired with a vibrant, herb-infused salad featuring tender edamame and peppery arugula. This dish balances rich, savory flavors with fresh, light greens for a satisfying, nutrient-dense meal.

NUTRITION

390kcal
Protein
32.5g
Fat
26.6g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

150g Duck Breast

40g Shelled Edamame

20g Arugula

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Pat the duck breast dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern to help render fat and achieve extra crispiness.

  • 2

    Season the duck breast generously with salt and freshly ground black pepper on both sides.

  • 3

    Heat a heavy skillet over medium-high heat. Place the duck breast skin-side down in the dry pan, pressing lightly to ensure even contact.

  • 4

    Cook for about 6-8 minutes until the skin becomes deep golden and crispy. Flip the duck breast and cook the other side for an additional 4-5 minutes depending on thickness and desired doneness.

  • 5

    Remove the duck from the skillet and let it rest for a few minutes before thinly slicing.

  • 6

    Meanwhile, in a small bowl, combine the arugula and shelled edamame. Drizzle with extra virgin olive oil and toss gently to coat.

  • 7

    Arrange the sliced duck breast on a plate alongside the fresh herb and edamame salad, then serve immediately.