Pan-Seared Duck Breast with Seasonal Plum Sauce and Roasted Summer Vegetables
Succulent pan-seared duck breast with crispy skin, served with a sweet and tangy seasonal plum sauce and a side of roasted August vegetables.
Ingredients
- Bell pepper (any color)100 g
- Red onion50 g
- Garlic5 g
- Balsamic vinegar15 ml
- Bell pepper (any color)100 g
- Olive oil15 ml
- Salt2 g
- Black pepper1 g
- Duck breast fillet (skin on)200 g
- Plums (ripe)100 g
- Dairy-free sweetener (maple syrup or honey)10 ml
- Zucchini100 g
- Green beans80 g
- Fresh corn kernels50 g
- Fresh rosemary (optional)3 g
Instructions
- 1Step 1
Preheat oven to 200°C.
- 2Step 2
Prepare the vegetables: Cut zucchini, bell pepper, and red onion into chunks. Trim green beans. Mince garlic.
- 3Step 3
Toss the prepared vegetables and corn kernels with olive oil, minced garlic, chopped rosemary (if using), half of the salt, and half of the pepper on a baking tray. Spread in a single layer.
- 4Step 4
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
- 5Step 5
While vegetables are roasting, prepare the duck breast: Score the skin in a criss-cross pattern, being careful not to cut into the meat. Season generously with the remaining salt and pepper.
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