Savory High Country Duck Breast

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

Preparation

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.