Savory High Country Duck Breast

Savory High Country Duck Breast
Photo by Becky Luigart-Stayner

Ingredients

  • 1 large onion, cut into 1/2-inch-thick wedges (about 14 ounces)
  • ¼ teaspoon coarsely ground black pepper
  • Roasted vegetables:
  • 2 cups hot cooked brown basmati rice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Apple Chutney
  • + 11 more ingredients
    • ¼ teaspoon dried thyme
    • ¼ teaspoon salt
    • 4 cups (1-inch) cubed peeled sweet potato
    • 1 cup (1/2-inch) sliced parsnip
    • Duck:
    • 2 teaspoons vegetable oil
    • 4 (6-ounce) boned duck breast halves
    • Remaining ingredients:
    • ¼ teaspoon dried thyme
    • 8 garlic cloves, peeled
    • 1 teaspoon vegetable oil

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...

View full recipe at My Recipes

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