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Pan-Seared Duck Breast with Seasonal Plum Sauce and Roasted Summer Vegetables

Pan-Seared Duck Breast with Seasonal Plum Sauce and Roasted Summer Vegetables

Ingredients (Serves 1)

Duck breast fillet (skin on)200 g
Plums (ripe)100 g
Balsamic vinegar15 ml
Dairy-free sweetener (maple syrup or honey)10 ml
Zucchini100 g
Bell pepper (any color)100 g
Green beans80 g
Fresh corn kernels50 g
Red onion50 g
Garlic5 g
Olive oil15 ml
Fresh rosemary (optional)3 g
Salt2 g
Black pepper1 g

Instructions

1
Preheat oven to 200°C.
2
Prepare the vegetables: Cut zucchini, bell pepper, and red onion into chunks. Trim green beans. Mince garlic.
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.
4
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
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.
6
Place the duck breast, skin-side down, in a cold, oven-safe pan.
7
Place the pan over medium heat and cook for 8-10 minutes, or until the skin is golden brown and crispy and most of the fat has rendered. Pour off excess fat as it accumulates.
8
Flip the duck breast and sear for 1-2 minutes on the flesh side.
9
Transfer the pan with the duck breast to the preheated oven with the vegetables. Cook for another 5-8 minutes for medium-rare, or longer to your preferred doneness (internal temperature 55-60°C for medium-rare).
10
While the duck is in the oven, make the plum sauce: Halve and pit the plums, then roughly chop them. In a small saucepan, combine the chopped plums, balsamic vinegar, and dairy-free sweetener.
11
Bring the plum mixture to a simmer over medium heat, then reduce heat and simmer gently for 8-10 minutes, stirring occasionally, until the plums soften and break down into a sauce consistency. Season with a pinch of salt if needed.
12
Once cooked, remove the duck breast from the oven and let it rest on a cutting board for 5-10 minutes before slicing.
13
Slice the duck breast and serve with the roasted summer vegetables and a generous spoonful of the plum sauce.
Pan-Seared Duck Breast with Seasonal Plum Sauce and Roasted Summer Vegetables
Featured Recipe
Dinner
50 min
Medium
High Protein
High Protein

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.

50 min
1 servings
MEDIUM
Dinner
50 min
Medium
High Protein
Nutrition Facts
800
Calories
80g
Protein
60g
Carbs
27g
Fat
🎉
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Ingredients

Servings:
1
Vegetables & Herbs3
  • Bell pepper (any color)100 g
  • Red onion50 g
  • Garlic5 g
Pantry Staples5
  • Balsamic vinegar15 ml
  • Bell pepper (any color)100 g
  • Olive oil15 ml
  • Salt2 g
  • Black pepper1 g
Additional Items7
  • 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

  1. 1
    Step 1

    Preheat oven to 200°C.

  2. 2
    Step 2

    Prepare the vegetables: Cut zucchini, bell pepper, and red onion into chunks. Trim green beans. Mince garlic.

  3. 3
    Step 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.

  4. 4
    Step 4

    Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

  5. 5
    Step 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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