YOUR SOLIN GENERATED RECIPE
Crispy Roasted Duck with Garlic Herb Roasted Vegetables
Enjoy the rich flavor of tender, roasted duck paired with a medley of garlic-infused, herb-roasted vegetables. This dish celebrates vibrant bell peppers, zucchini, and red onions, all gently caramelized with a hint of olive oil, garlic, and aromatic herbs for a balanced and satisfying meal.
INGREDIENTS
150g skinless duck breast (roasted)
75g red bell pepper, sliced
75g zucchini, sliced
50g red onion, cut into wedges
0.5 tbsp olive oil
2 garlic cloves, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the duck breast dry with paper towels. Season both sides lightly with salt and pepper.
In an oven-safe skillet over medium-high heat, sear the duck breast skin-side down for about 4-5 minutes until the skin is nicely crisp. If using skinless, sear on both sides for 2-3 minutes each to develop a golden crust.
Flip and transfer the skillet to the oven to roast for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C). Remove the duck from the skillet and let it rest.
Meanwhile, prepare the vegetables. In a mixing bowl, combine the sliced red bell pepper, zucchini, and red onion with the minced garlic, olive oil, rosemary, thyme, salt, and pepper.
Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the oven (you can do this alongside the duck if space allows) for 12-15 minutes, until they are tender and slightly caramelized.
Slice the rested duck breast and arrange it on a plate. Serve alongside the warm, garlic-herb roasted vegetables.