Crispy Pan-Seared Duck Breast with Herb-Roasted Root Vegetables

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

Crispy Pan-Seared Duck Breast with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Herb-Roasted Root Vegetables

Enjoy a beautifully balanced plate featuring a succulent, crispy-skinned duck breast paired with a medley of herb-roasted root vegetables. The dish is finished with a fragrant mix of rosemary and thyme, creating an enticing blend of savory and subtly sweet flavors that enliven the palate.

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NUTRITION

547kcal
Protein
32.7g
Fat
32.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Duck Breast (with skin)

1 medium Carrot

1 medium Parsnip

1/2 Red Onion

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Score the skin of the duck breast in a crisscross pattern and season both sides with salt and pepper.

  • 2

    Preheat a skillet over medium-high heat. Place the duck breast skin-side down without additional oil to render the fat. Cook for about 6-8 minutes until the skin is crispy.

  • 3

    Flip the duck breast and cook for an additional 4-5 minutes for medium-rare, or longer to your preferred doneness. Remove the duck from the skillet and let it rest.

  • 4

    While the duck rests, preheat the oven to 425°F. Chop the carrot, parsnip, and red onion into bite-sized pieces. Mince the garlic.

  • 5

    In a mixing bowl, toss the chopped vegetables and garlic with olive oil, fresh thyme, rosemary, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 7

    Slice the rested duck breast and serve alongside the herb-roasted root vegetables.

Crispy Pan-Seared Duck Breast with Herb-Roasted Root Vegetables

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

Crispy Pan-Seared Duck Breast with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Herb-Roasted Root Vegetables

Enjoy a beautifully balanced plate featuring a succulent, crispy-skinned duck breast paired with a medley of herb-roasted root vegetables. The dish is finished with a fragrant mix of rosemary and thyme, creating an enticing blend of savory and subtly sweet flavors that enliven the palate.

NUTRITION

547kcal
Protein
32.7g
Fat
32.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Duck Breast (with skin)

1 medium Carrot

1 medium Parsnip

1/2 Red Onion

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Score the skin of the duck breast in a crisscross pattern and season both sides with salt and pepper.

  • 2

    Preheat a skillet over medium-high heat. Place the duck breast skin-side down without additional oil to render the fat. Cook for about 6-8 minutes until the skin is crispy.

  • 3

    Flip the duck breast and cook for an additional 4-5 minutes for medium-rare, or longer to your preferred doneness. Remove the duck from the skillet and let it rest.

  • 4

    While the duck rests, preheat the oven to 425°F. Chop the carrot, parsnip, and red onion into bite-sized pieces. Mince the garlic.

  • 5

    In a mixing bowl, toss the chopped vegetables and garlic with olive oil, fresh thyme, rosemary, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 7

    Slice the rested duck breast and serve alongside the herb-roasted root vegetables.