Crispy Pan-Seared Duck Breast with 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Roasted Root Vegetables

Enjoy succulent, crispy-skinned duck breast perfectly pan-seared to lock in rich flavors, paired with tender roasted carrots and parsnips that add a sweet, earthy counterpoint. This dish harmonizes savory and natural sweetness in a beautifully balanced plate ideal for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

451kcal
Protein
33.3g
Fat
30.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Duck Breast (with skin)

½ medium Carrot

½ medium Parsnip

1 teaspoon Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the duck breast dry with paper towels and score the skin in a crisscross pattern. Season generously with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, place the duck breast skin side down. Allow the fat to render and the skin to get crispy, about 5-7 minutes.

  • 4

    Flip the duck breast and sear the other side for an additional 3-4 minutes. Transfer the skillet to the oven (or move the duck to an oven-safe dish) and roast for about 5-7 more minutes for medium-rare, adjusting the time as needed.

  • 5

    While the duck is roasting, peel and cut the carrot and parsnip into similarly sized bite-sized pieces. Toss them with olive oil, a pinch of salt, pepper, and add a couple of fresh thyme sprigs.

  • 6

    Spread the vegetables out on a baking sheet and roast in the oven alongside the duck if space allows, or once the duck is finished. Roast the vegetables for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Once done, remove the duck and vegetables from the oven. Let the duck rest for a few minutes before slicing.

  • 8

    Serve sliced duck breast with a generous side of roasted root vegetables. Enjoy!

Crispy Pan-Seared Duck Breast with 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Roasted Root Vegetables

Enjoy succulent, crispy-skinned duck breast perfectly pan-seared to lock in rich flavors, paired with tender roasted carrots and parsnips that add a sweet, earthy counterpoint. This dish harmonizes savory and natural sweetness in a beautifully balanced plate ideal for a satisfying dinner.

NUTRITION

451kcal
Protein
33.3g
Fat
30.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Duck Breast (with skin)

½ medium Carrot

½ medium Parsnip

1 teaspoon Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the duck breast dry with paper towels and score the skin in a crisscross pattern. Season generously with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, place the duck breast skin side down. Allow the fat to render and the skin to get crispy, about 5-7 minutes.

  • 4

    Flip the duck breast and sear the other side for an additional 3-4 minutes. Transfer the skillet to the oven (or move the duck to an oven-safe dish) and roast for about 5-7 more minutes for medium-rare, adjusting the time as needed.

  • 5

    While the duck is roasting, peel and cut the carrot and parsnip into similarly sized bite-sized pieces. Toss them with olive oil, a pinch of salt, pepper, and add a couple of fresh thyme sprigs.

  • 6

    Spread the vegetables out on a baking sheet and roast in the oven alongside the duck if space allows, or once the duck is finished. Roast the vegetables for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Once done, remove the duck and vegetables from the oven. Let the duck rest for a few minutes before slicing.

  • 8

    Serve sliced duck breast with a generous side of roasted root vegetables. Enjoy!