Roast Duck Breast With Carrots

By Moira Hodgson

Updated Oct. 12, 2023

Total Time
2 hours 30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(35)
Comments
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Featured in: FOOD; If Only Ducks Were Sold in Parts

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Ingredients

Yield:2 servings
  • 2duck breasts
  • Coarse salt and freshly ground pepper to taste
  • 1tablespoon rosemary leaves
  • 4carrots
  • 1cup chicken stock
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

302 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 37 grams protein; 954 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Marinate the breasts in salt, pepper and rosemary for two hours. Place in a cast-iron skillet and slowly cook breast down so the fat pours off, for 10 minutes.

  2. Step 2

    Preheat oven to 500 degrees. Place the breast skin side up on a roasting pan and roast for five to 10 minutes or until medium-rare.

  3. Step 3

    Meanwhile, slice the carrots. Pour off the fat from the cast-iron pan and add the stock with the carrots. Cook gently until the carrots are glazed with the stock.

  4. Step 4

    Place the duck breasts on a heated platter and garnish with the carrots and rosemary.

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Ratings

4 out of 5
35 user ratings
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Comments

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Sharon

I cooked this outside on the grill to keep the splatter mess to a minimum. This is a great recipe, simple to prepare and a simple flavor profile for a Willamette Valley Pinot Noir.

a cook from Toronto

Easy and tasty. According to package the duck came in, baked at 375 for 10 minutes and it was perfectly done. Added some minced shallots and a tablespoon of maple syrup to the carrots.

Jennifer

This is a terrific recipe; easy and really tasty. I didn't have time to marinate as long as suggested, did an hour, no harm. I also used one breast and two legs, added a little more liquid and carrots. I will make this again, no doubt.

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