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Glazed Duck Breast with Roasted Root Vegetables

Glazed Duck Breast with Roasted Root Vegetables

By Maille
Succulent, rich and comforting, this sweet and sticky duck breast with chunky root vegetables is the perfect dish for a chilly evening. Decorate by drizzling with balsamic vinegar before serving. 
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 2 tablespoons of maille mustard
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of olive oil
  • 1 carrot
  • 1 purple carrot
  • 1 parsnip
  • 1 sweet potato
  • 1 white potato
  • 1 butternut squash
  • 1 duck breast
  • 1 tbsp of honey
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 pinch of salt, to taste
  • 1 pinch of pepper, to taste

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C.

  2. Step 2

    Cut the root vegetables into big chunks, season abundantly with salt, pepper, olive oil, balsamic vinegar, honey, thyme, rosemary and 1 tbsp of Maille mustard with Honey and Balsamic Vinegar. Bake at 200°C for 30 minutes.

  3. Step 3

    Carve the duck breast skin with a knife and roast it in a pan, skin side first, for 6-8 minutes. Smear the breast with a glaze made of honey, balsamic vinegar and the mustard.

  4. Step 4

    Once the duck breast is fully glazed, slice it and serve with the roasted root vegetables.