Glazed Duck Breast with Roasted Root Vegetables

Preparation Time20 mins Cooking Time40 mins Makes 2

Glazed Duck Breast with Roasted Root Vegetables

Nutritional Information

Calories

395.33kcal (2 serving)

Total Fat

3.2g (2 serving)

Saturated Fat

0.84g (2 serving)

Trans Fat

0.0g (2 serving)

Cholesterol

35.34mg (2 serving)

Sodium

220.43mg (2 serving)

Total Carbs

83.79g (2 serving)

Dietary Fiber

17.46g (2 serving)

Sugars

23.47g (2 serving)

Protein

16.35g (2 serving)

Ingredients List
  1. Turnips
  2. White and sweet potatoes
  3. Butternut squash
  4. 1 duck breast
  5. Maille® Honey Dijon Mustard and balsamic vinegar
  6. Maille aged dark balsamic vinegar di Modena
  7. Honey
  8. Olive oil
  9. Thyme
  10. Rosemary
  11. Salt & pepper to taste
  12. orange and purple carrots
  13. Parsnips

Directions

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1. Preheat the oven to 200°C.

2. Cut the root vegetables into big chunks, season abundantly with salt, olive oil, Maille Balsamic Vinegar, honey, thyme, rosemary and 1 tbsp. of Maille mustard with Honey and Balsamic Vinegar. Bake at 200°C for 30 minutes.

3. Carve the duck breast skin with a knife and roast it in a pan, skin side first, for 6-8 minutes. Smear the breast with a glaze made of honey, Maille balsamic vinegar and Maille mustard with Honey and Balsamic vinegar.

4. Once the duck breast is fully glazed, slice it and serve with the roasted root vegetables.