RecipeRX

Pan-Seared Duck Breast with Cherry-Chipotle Glaze & Roasted Root Vegetables

Pan-Seared Duck Breast with Cherry-Chipotle Glaze & Roasted Root Vegetables is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Paleo
Prep
15m
Cook
30m
Total
45m
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Ingredients

  • 2 Duck breasts
  • 1 cup Dried cherries
  • 2 Chipotle peppers in adobo sauce
  • 2 tablespoons Apple cider vinegar
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 medium Sweet potatoes
  • 2 medium Carrots
  • 1 medium Parsnips
  • 1 sprig Rosemary

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes, carrots, and parsnips with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
  3. While vegetables roast, prepare the glaze: In a small saucepan, combine dried cherries, chipotle peppers, and apple cider vinegar. Simmer over low heat for 10 minutes, or until cherries soften and sauce thickens slightly.
  4. Season duck breasts with salt and pepper. Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear duck breasts for 3-4 minutes per side, until browned.
  5. Transfer skillet to the preheated oven and bake for 5-7 minutes, or until duck reaches desired doneness.
  6. Remove duck from oven and let rest for 5 minutes before slicing. Spoon cherry-chipotle glaze over duck and serve with roasted root vegetables and fresh rosemary.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX