Plum-glazed duck with roasted greens recipe


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

glazed duck recipe


  • 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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