Pan-Seared Duck Breast with Wild Rice and Roasted Root Vegetables
Succulent pan-seared duck breast with crispy skin served alongside nutty wild rice and roasted parsnips, beets, and Brussels sprouts with a balsamic glaze
Pan-Seared Duck Breast with Wild Rice and Roasted Root Vegetables is a dinner recipe ready in about 55 minutes. Each serving has approximately 1074 kcal, 78g protein, 117g carbs, 29g fat. It fits a high-protein diet.
Score duck skin in a crosshatch pattern, season with salt and pepper
Place duck skin-side down in a cold skillet and heat to medium
Cook for 8-10 minutes until skin is crispy and fat renders
Flip duck and cook for 4-5 minutes until internal temperature reaches 135°F for medium-rare
Rest duck for 5 minutes before slicing
Cut parsnips and beets into 1-inch cubes, halve Brussels sprouts
Toss vegetables with 10ml olive oil, salt, pepper, and fresh thyme
Roast vegetables at 425°F for 25-30 minutes until caramelized and tender
Prepare wild rice according to package directions
Whisk balsamic vinegar with honey, minced garlic, and remaining 5ml olive oil to make glaze
Arrange wild rice on plate with roasted vegetables
Top with sliced duck breast and drizzle with balsamic glaze