On the lookout for a scrumptious winter-warming meal that may impress the household? We’ve bought you lined with this glazed duck and roasted veggies recipe.
Whole time 1 hour quarter-hour | Serves 6
- 400 g child carrots, trimmed
- 1 purple onion, reduce into wedges
- 170 g asparagus, trimmed
- 2 tsp olive oil
- 4 x 150 g duck breast fillets, pores and skin on
- ¼ cup plum sauce
- 1 tbsp candy chilli sauce
- 200 g child vine-ripened truss tomatoes
PREHEAT the oven to 180°C.
COMBINE carrots, onion, asparagus and oil on a baking tray and season. Roast about quarter-hour or till greens are tender.
MEANWHILE, place duck, skin-side down, in a frying pan; cook dinner, over medium warmth, turning often, till browned. Switch to a baking tray lined with baking paper.
COMBINE sauces collectively in a jug and blend effectively. Brush either side of the duck with sauce combination; add tomatoes to the baking tray. Roast duck and tomatoes for about 5 -10 minutes or till tomatoes soften.
SERVE duck and tomatoes with roasted greens.
FOOD TEAM TIP: Place the duck breast skin-side down in a chilly frying pan, then activate the warmth; this helps render off among the fats. You should use orange child carrots if heirlooms are unavailable.
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