Roasted Duck Breasts with Root Vegetables

Roasted Duck Breasts with Root Vegetables
Serves 2
  • 2 large carrots, peeled and sliced on the bias into thick coins 
  • 1 red onion, peeled and sliced into thin fans 
  • 1 large parsnip, peeled and cut into uneven chunks 
  • 3-4 Tokyo turnips, trimmed and sliced into quarters lengthwise 
  • 2 tablespoons olive oil 
  • Diamond Kosher salt 
  • Freshly ground black pepper 
  • 2 Duck breasts  
  • Flake salt  
  1. Preheat oven to 425 degrees Fahrenheit. 
  2. Toss carrot, onion, parsnip and turnips with olive oil and season generously with salt and black pepper. Roast veggies in oven for 30 minutes or until tender and lightly caramelized. Flip vegetables halfway through cooking time.  
  3. When veggies are finished, set them aside and turn oven down to 375. 
  4. While veggies are roasting, pat duck breasts with paper towels to thoroughly dry, then score skin side of duck in a cross hatch manner. Place duck in a cold cast iron pan, skin side down. Cook over medium-low heat for 10-15 minutes until the duck has rendered its fat.  
  5. Drain and save duck fat (use for roasting potatoes later, or for roasting a future batch of winter veg). Flip breasts and roast, skin side up in the 375 degree oven. Cook time will be about 5-10 minutes. When your duck breasts are medium-rare, an inserted meat thermometer will read 135-145 degrees. 
  6. Take duck out and let it rest for 10 minutes before slicing. (You can stick root veg back in a 350 oven to rewarm slightly while duck is resting).  
  7. Slice duck breasts and serve surrounded by roasted root veg. Season with flake salt and black pepper. Pour pan juices over sliced duck. 
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