Glazed Duck Breast with Roasted Root Vegetables

Ingredients

• 2 tablespoons of maille mustard

• 1 tbsp of balsamic vinegar

• 1 tbsp of olive oil

• 1 carrot

• 1 purple carrot

• 1 parsnip

• 1 sweet potato

• 1 white potato

• 1 butternut squash

• 1 duck breast

• 1 tbsp of honey

• 1 sprig of thyme

• 1 sprig of rosemary

• 1 pinch of salt, to taste

• 1 pinch of pepper, to taste

4 servings

Calories~463 kcal

Protein~15 g

Carbs~61 g

Fat~19 g

Fiber~10 g

Sugar~18 g

Total recipe

Calories~1,850 kcal

Protein~60 g

Carbs~245 g

Fat~75 g

Fiber~40 g

Sugar~70 g

Method

• Step 1

  Preheat the oven to 200°C.

• Step 2

  Cut the root vegetables into big chunks, season abundantly with salt, pepper, olive oil, balsamic vinegar, honey, thyme, rosemary and 1 tbsp of Maille mustard with Honey and Balsamic Vinegar. Bake at 200°C for 30 minutes.

• Step 3

  Carve the duck breast skin with a knife and roast it in a pan, skin side first, for 6-8 minutes. Smear the breast with a glaze made of honey, balsamic vinegar and the mustard.

• Step 4

  Once the duck breast is fully glazed, slice it and serve with the roasted root vegetables.