Duck Breasts in Peppercorn Cream Sauce

with Roasted Parsnip and Sweet Potato

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Instructions

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1 Preparation

Pre-heat the oven to 220°C. Take the duck breasts out of the fridge and let sit in room temperature. Peel and cut parsnips and sweet potato to 2.5cm cubes. Transfer to an oven tray lined with baking paper. Drizzle with olive oil. Bake in the oven for 30-35 min until softened and nicely browned.

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2 Fry duck

Meanwhile, slit the skin side of duck breasts diagonally. Don’t cut all the way to the meat. Place the breasts skin side down to a cold pan. Turn on the heat to medium high. Slowly let the fat melt. Fry until nicely browned for 6-8 minutes. Flip, and fry the other side for 1 minute. Season generously with salt and pepper.

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3 Make sauce

Discard some of the duck fat, leaving about 2 Tbsp on the pan. Peel and mince garlic, and add to the pan. Crush the peppercorns and add 2/3/4 tsp to the pan. Cook over medium high heat for 3-4 min. Add cream, and bring to a light simmer. Add fresh thyme leaves. Let the sauce bubble lightly, until reduced to half. Season with salt to taste.

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4 Add the duck

Reduce oven temperature to 200°C. Add the seared duck breasts skin side up to the tray with the root vegetables. Roast for 6-7 min. Let the duck breasts rest for 5 min before slicing. Season the root vegetables with salt and pepper. Divide to plates. Add sliced duck breasts and drizzles of cream sauce.

Tips for fussy eaters

Serve with roasted potatoes.

Pro tip

Remove the duck breast from the fridge at least 30 minutes before cooking. If using a meat meter, 60°C will give you a nice medium result.

A plate full of finesse

Cooking Time: 40 min

Cals 870 · Prot 98 · Carbs 56 · Fat 29

Gluten-Free

Ingredients

Number of people

Duck

Duck breasts 2 Pieces
Salt 1 Tsp
Black pepper 1 Tsp

Veggies

Parsnip 1 Piece
Sweet potatoes 400 Grams
Olive oil 1 Tbsp

Sauce

Garlic cloves 3 Pieces
Black peppercorn 10 Grams
Cooking cream 100 ML
Fresh thyme 10 Grams
Salt 1 Tsp
Black pepper 1 Tsp

A plate full of finesse

Cooking Time: 40 min

Cals 870 · Prot 98 · Carbs 56 · Fat 29

Gluten-Free

Instructions

photo

1 Preparation

Pre-heat the oven to 220°C. Take the duck breasts out of the fridge and let sit in room temperature. Peel and cut parsnips and sweet potato to 2.5cm cubes. Transfer to an oven tray lined with baking paper. Drizzle with olive oil. Bake in the oven for 30-35 min until softened and nicely browned.

photo

2 Fry duck

Meanwhile, slit the skin side of duck breasts diagonally. Don’t cut all the way to the meat. Place the breasts skin side down to a cold pan. Turn on the heat to medium high. Slowly let the fat melt. Fry until nicely browned for 6-8 minutes. Flip, and fry the other side for 1 minute. Season generously with salt and pepper.

photo

3 Make sauce

Discard some of the duck fat, leaving about 2 Tbsp on the pan. Peel and mince garlic, and add to the pan. Crush the peppercorns and add 2/3/4 tsp to the pan. Cook over medium high heat for 3-4 min. Add cream, and bring to a light simmer. Add fresh thyme leaves. Let the sauce bubble lightly, until reduced to half. Season with salt to taste.

photo

4 Add the duck

Reduce oven temperature to 200°C. Add the seared duck breasts skin side up to the tray with the root vegetables. Roast for 6-7 min. Let the duck breasts rest for 5 min before slicing. Season the root vegetables with salt and pepper. Divide to plates. Add sliced duck breasts and drizzles of cream sauce.

Tips for fussy eaters

Serve with roasted potatoes.

Pro tip

Remove the duck breast from the fridge at least 30 minutes before cooking. If using a meat meter, 60°C will give you a nice medium result.

Ingredients

Number of people

Duck

Duck breasts 2 Pieces
Salt 1 Tsp
Black pepper 1 Tsp

Veggies

Parsnip 1 Piece
Sweet potatoes 400 Grams
Olive oil 1 Tbsp

Sauce

Garlic cloves 3 Pieces
Black peppercorn 10 Grams
Cooking cream 100 ML
Fresh thyme 10 Grams
Salt 1 Tsp
Black pepper 1 Tsp
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