Crispy Roasted Duck with Root Vegetables

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

Crispy Roasted Duck with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck with Root Vegetables

Savor the rich flavors of crispy roasted duck breast paired with tender, caramelized root vegetables. The duck is roasted to achieve a delightful crackling skin while remaining juicy on the inside, and the mix of carrots and parsnips adds a sweet, earthy dimension to the dish.

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NUTRITION

517kcal
Protein
33.4g
Fat
31.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Duck Breast (with skin)

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the duck breast dry with paper towels and score the skin with a sharp knife in a crosshatch pattern.

  • 3

    Season the duck breast generously with salt, pepper, and dried rosemary on both sides.

  • 4

    In an oven-safe skillet over medium heat, place the duck breast skin-side down. Allow the fat to render and the skin to crisp for about 5-7 minutes.

  • 5

    While the duck crispifies, peel and cut the carrot and parsnip into bite-sized pieces. Toss them with olive oil, minced garlic, salt, and pepper.

  • 6

    Flip the duck breast and add the vegetables to the skillet around the duck.

  • 7

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the duck reaches an internal temperature of 135°F for medium-rare (adjust time for desired doneness) and the vegetables are tender.

  • 8

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

  • 9

    Serve the sliced duck breast alongside the roasted root vegetables and enjoy.

Crispy Roasted Duck with Root Vegetables

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

Crispy Roasted Duck with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck with Root Vegetables

Savor the rich flavors of crispy roasted duck breast paired with tender, caramelized root vegetables. The duck is roasted to achieve a delightful crackling skin while remaining juicy on the inside, and the mix of carrots and parsnips adds a sweet, earthy dimension to the dish.

NUTRITION

517kcal
Protein
33.4g
Fat
31.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Duck Breast (with skin)

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the duck breast dry with paper towels and score the skin with a sharp knife in a crosshatch pattern.

  • 3

    Season the duck breast generously with salt, pepper, and dried rosemary on both sides.

  • 4

    In an oven-safe skillet over medium heat, place the duck breast skin-side down. Allow the fat to render and the skin to crisp for about 5-7 minutes.

  • 5

    While the duck crispifies, peel and cut the carrot and parsnip into bite-sized pieces. Toss them with olive oil, minced garlic, salt, and pepper.

  • 6

    Flip the duck breast and add the vegetables to the skillet around the duck.

  • 7

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the duck reaches an internal temperature of 135°F for medium-rare (adjust time for desired doneness) and the vegetables are tender.

  • 8

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

  • 9

    Serve the sliced duck breast alongside the roasted root vegetables and enjoy.