NUTRITION

SERVINGS

INGREDIENTS

6 oz Duck breast

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Orange

1 tsp Orange zest

1 tbsp Honey

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 cup Asparagus spears

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Score the duck skin in a crosshatch pattern using a sharp knife, being careful not to cut into the meat.

• 3

  Season both sides of the duck breast evenly with sea salt and black pepper.

• 4

  Place the duck breast skin-side down in a cold oven-safe skillet and turn the heat to medium-low to render the fat for 8-10 minutes.

• 5

  Increase the heat to medium-high to crisp the skin until golden brown, then flip the breast over.

• 6

  Transfer the skillet to the oven and roast for 5-7 minutes until the internal temperature reaches 135°F for medium-rare.

• 7

  While the duck roasts, whisk the orange juice, orange zest, honey, coconut aminos, and grated ginger in a small saucepan over medium heat until the sauce thickens into a glaze.

• 8

  Toss the asparagus spears with olive oil and a pinch of salt, then roast on a separate baking sheet for 10 minutes until tender-crisp.

• 9

  Remove the duck from the oven and let it rest for 5 minutes before slicing.

• 10

  Drizzle the warm orange glaze over the sliced duck and serve alongside the roasted asparagus.