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Savory High Country Duck Breast

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

Ingredients

  • 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)
  • Duck:
  • 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
  • Apple Chutney

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.