Crispy Roasted Duck with Orange Glaze, Asparagus, and Sweet Potato

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

Crispy Roasted Duck with Orange Glaze, Asparagus, and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck with Orange Glaze, Asparagus, and Sweet Potato

Savor the enticing flavors of roasted duck breast with a crisp finish, enhanced by a tangy-sweet orange glaze. Paired with tender asparagus and perfectly roasted sweet potato, this dish offers a delightful balance of savory and refreshing, making it an elegant dinner option.

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NUTRITION

461kcal
Protein
35.2g
Fat
21g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Duck Breast

1/2 medium Sweet Potato

5 Asparagus Spears

2 Tbsp Fresh Orange Juice

1 tsp Honey

1 tsp Fresh Ginger, minced

Pinch of Salt

Pinch of Black Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the duck breast dry with paper towels. Score the skin gently in a crisscross pattern and season generously with salt and black pepper.

  • 3

    Heat a skillet over medium-high heat. Place the duck breast skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and sear the other side for an additional 2 minutes.

  • 4

    Transfer the duck breast to a baking tray and roast in the preheated oven for about 8-10 minutes for medium-rare doneness (adjust time as needed based on thickness).

  • 5

    While the duck is roasting, preheat a separate baking sheet and toss the sweet potato (cut into cubes) with a bit of salt, pepper, and a drizzle of olive oil if desired. Roast in the oven for about 20 minutes until tender.

  • 6

    Blanch the asparagus in boiling water for 2-3 minutes until crisp-tender, then immediately plunge into ice water to retain color and texture.

  • 7

    In a small saucepan over medium heat, combine the fresh orange juice, honey, and minced ginger. Bring to a slight simmer, stirring until the glaze thickens slightly, about 3-4 minutes.

  • 8

    Once the duck is finished roasting, let it rest for a few minutes before slicing.

  • 9

    Plate the sliced duck breast alongside the roasted sweet potato cubes and asparagus spears. Drizzle the orange glaze over the duck and serve immediately.

Crispy Roasted Duck with Orange Glaze, Asparagus, and Sweet Potato

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

Crispy Roasted Duck with Orange Glaze, Asparagus, and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck with Orange Glaze, Asparagus, and Sweet Potato

Savor the enticing flavors of roasted duck breast with a crisp finish, enhanced by a tangy-sweet orange glaze. Paired with tender asparagus and perfectly roasted sweet potato, this dish offers a delightful balance of savory and refreshing, making it an elegant dinner option.

NUTRITION

461kcal
Protein
35.2g
Fat
21g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Duck Breast

1/2 medium Sweet Potato

5 Asparagus Spears

2 Tbsp Fresh Orange Juice

1 tsp Honey

1 tsp Fresh Ginger, minced

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the duck breast dry with paper towels. Score the skin gently in a crisscross pattern and season generously with salt and black pepper.

  • 3

    Heat a skillet over medium-high heat. Place the duck breast skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and sear the other side for an additional 2 minutes.

  • 4

    Transfer the duck breast to a baking tray and roast in the preheated oven for about 8-10 minutes for medium-rare doneness (adjust time as needed based on thickness).

  • 5

    While the duck is roasting, preheat a separate baking sheet and toss the sweet potato (cut into cubes) with a bit of salt, pepper, and a drizzle of olive oil if desired. Roast in the oven for about 20 minutes until tender.

  • 6

    Blanch the asparagus in boiling water for 2-3 minutes until crisp-tender, then immediately plunge into ice water to retain color and texture.

  • 7

    In a small saucepan over medium heat, combine the fresh orange juice, honey, and minced ginger. Bring to a slight simmer, stirring until the glaze thickens slightly, about 3-4 minutes.

  • 8

    Once the duck is finished roasting, let it rest for a few minutes before slicing.

  • 9

    Plate the sliced duck breast alongside the roasted sweet potato cubes and asparagus spears. Drizzle the orange glaze over the duck and serve immediately.