Savory High Country Duck Breast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can find duck breasts frozen in the meat case of most supermarkets. Ingredients:
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) |
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 |
Directions:
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.
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