Experience the flavors of the wild with our Pan-Seared Wild Duck Breast accompanied by Roasted Root Vegetables. This rustic yet healthy recipe highlights the rich, natural taste of wild duck, cooked to perfection and infused with fragrant herbs and a hint of citrus from fresh orange zest.
Paired with a medley of roasted carrots, parsnips, sweet potatoes, and red onions, this dish offers a hearty and satisfying meal. Perfect for a cozy dinner at home or a special gathering, this recipe celebrates simplicity and depth of flavor, allowing you to savor the essence of the outdoors with every bite.
Pan-Seared Wild Duck Breast with Roasted Root Vegetables
Ingredients
For the Duck:
- 2 wild duck breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Zest of 1 orange
For the Roasted Root Vegetables:
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Optional –
Wild Game Seasoning for Duck, Waterfowl, or Upland Game Birds
to Taste
Instructions
Prepare the Roasted Vegetables:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine carrots, parsnips, sweet potato, and red onion.
- Drizzle the vegetables with olive oil and season with dried thyme, salt, and pepper. Toss well to coat.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
Prepare the Duck:
- Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
- Season both sides of the duck breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add the garlic, thyme sprigs, and rosemary sprig.
- Place the duck breasts skin-side down in the skillet. Sear for about 6-8 minutes, or until the skin is crispy and golden brown.
- Flip the duck breasts and cook for an additional 3-4 minutes, or until the desired doneness is reached. For medium-rare, the internal temperature should be about 135°F (57°C).
- Remove the duck from the pan and let it rest for 5 minutes. Sprinkle with orange zest before slicing.
Serve:
- Slice the duck breasts and serve them alongside the roasted root vegetables.
- Optionally, garnish with additional fresh herbs or a squeeze of orange juice for extra flavor.
This rustic and healthy dish showcases the rich taste of wild duck while complementing it with the earthy sweetness of roasted vegetables. Enjoy this nourishing meal that harmonizes simplicity with robust flavors!