Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.4 Kcal (1563 kJ) | ||
| Calories from fat | 41.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 7% | |
|---|---|---|---|
| Sodium | 364.92mg | 15% | |
| Potassium | 563.61mg | 12% | |
| Total Carbs | 78.99g | 26% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 6.05g | 24% | |
| Protein | 6.94g | 14% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 48.9mg | 272% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 125.97 Kcal (527 kJ) | ||
| Calories from fat | 14.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 7% | |
|---|---|---|---|
| Sodium | 123.11mg | 15% | |
| Potassium | 190.15mg | 12% | |
| Total Carbs | 26.65g | 26% | |
| Sugars | 2.28g | 27% | |
| Dietary Fiber | 2.04g | 24% | |
| Protein | 2.34g | 14% | |
| Vitamin C | 2.4mg | 12% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 16.5mg | 272% | |
| Calcium | 20.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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