Savory High Country Duck Breast

Cooking Light
Savory High Country Duck BreastRecipe
Photo: Becky Luigart-Stayner
You can find duck breasts frozen in the meat case of most supermarkets.
4 servings (serving size: 5 ounces duck, 1 1/2 cups roasted vegetables, 1/2 cup rice, and 1/4


+ Add To Shopping List
Roasted vegetables:
4 cups (1-inch) cubed peeled sweet potato
1 cup (1/2-inch) sliced parsnip
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
8 garlic cloves, peeled
1 large onion, cut into 1/2-inch-thick wedges (about 14 ounces)
4 (6-ounce) boned duck breast halves
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
1 teaspoon vegetable oil
Remaining ingredients:
2 cups hot cooked brown basmati rice


Preheat oven to 400°.

To prepare roasted vegetables, combine first 8 ingredients in a large roasting pan; toss well to coat. Bake at 400° for 35 minutes or until parsnips are tender.

To prepare duck, remove skin. Sprinkle duck breasts with 1/4 teaspoon salt, 1/4 teaspoon thyme, and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add duck; saute 2 minutes on each side. Wrap handle of skillet with foil; place skillet in oven. Bake at 400° for 5 minutes. Remove from oven. Slice each breast half lengthwise into thin strips. Arrange strips around rice. Serve with roasted vegetables and Apple Chutney.

Created date

December 2004

Nutritional Information

Calories 582
Caloriesfromfat 24 %
Fat 15.4 g
Satfat 4.7 g
Monofat 4.8 g
Polyfat 3.9 g
Protein 26.8 g
Carbohydrate 85.1 g
Fiber 9.5 g
Cholesterol 76 mg
Iron 4.5 mg
Sodium 382 mg
Calcium 108 mg