duck breast with wild rice and roasted root vegetables
Pan-seared duck breast served with wild rice pilaf and seasonal roasted root vegetables
duck breast with wild rice and roasted root vegetables is a dinner recipe ready in about 65 minutes. Each serving has approximately 922 kcal, 70g protein, 106g carbs, 26g fat. It fits a high-protein diet.
Preheat oven to 200°C
Cut carrots, parsnips, and beetroot into similar-sized pieces
Toss root vegetables with half the olive oil, salt, and pepper
Roast vegetables for 30-35 minutes until tender
Cook wild rice in vegetable broth according to package instructions
Score duck breast skin in crosshatch pattern
Heat remaining oil in oven-safe pan over medium-high heat
Sear duck breast skin-side down for 6-8 minutes until crispy
Flip and sear for 2 minutes, then transfer pan to oven for 8-10 minutes
Rest duck for 5 minutes before slicing
Sauté minced shallots until fragrant, add balsamic vinegar and honey
Serve sliced duck over wild rice with roasted vegetables
Drizzle with balsamic glaze and garnish with fresh thyme