Looking for a delicious winter-warming meal that will impress the family? We’ve got you covered with this glazed duck and roasted veggies recipe.
Total time 1 hour 15 minutes | Serves 6
Ingredients
- 400 g baby carrots, trimmed
- 1 red onion, cut into wedges
- 170 g asparagus, trimmed
- 2 tsp olive oil
- 4 x 150 g duck breast fillets, skin on
- ¼ cup plum sauce
- 1 tbsp sweet chilli sauce
- 200 g baby vine-ripened truss tomatoes
Method
PREHEAT the oven to 180°C.
COMBINE carrots, onion, asparagus and oil on a baking tray and season. Roast about 15 minutes or until vegetables are tender.
MEANWHILE, place duck, skin-side down, in a frying pan; cook, over medium heat, turning occasionally, until browned. Transfer to a baking tray lined with baking paper.
COMBINE sauces together in a jug and mix well. Brush both sides of the duck with sauce mixture; add tomatoes to the baking tray. Roast duck and tomatoes for about 5 -10 minutes or until tomatoes soften.
SERVE duck and tomatoes with roasted vegetables.
FOOD TEAM TIP: Place the duck breast skin-side down in a cold frying pan, then turn on the heat; this helps render off some of the fat. You can use orange baby carrots if heirlooms are unavailable.
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