Pan-Seared Duck Breast with Cherry Gastrique and Roasted Parsnips
Tender pan-seared duck breast with a sweet-tart cherry reduction, served with roasted parsnips and steamed broccoli
Pan-Seared Duck Breast with Cherry Gastrique and Roasted Parsnips is a dinner recipe ready in about 40 minutes. Each serving has approximately 518 kcal, 40g protein, 53g carbs, 17g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Toss parsnips with olive oil, salt, and pepper, spread on baking sheet and roast for 20 minutes
Pat duck breast dry with paper towels, score the skin in a crosshatch pattern
Season duck breast with salt and pepper on both sides
Heat a dry skillet over medium-high heat, place duck skin-side down and cook for 6-7 minutes until skin is crispy and golden
Flip duck breast, cook for 4-5 minutes more until medium-rare (internal temperature 135°F)
Remove duck from pan and let rest for 5 minutes, then slice
In the same pan, combine frozen cherries, balsamic vinegar, honey, minced garlic, and thyme
Simmer for 3-4 minutes until cherries break down and sauce thickens
Steam broccoli florets for 4-5 minutes until tender-crisp
Arrange duck slices, roasted parsnips, and steamed broccoli on plate, drizzle with cherry gastrique