Roast Duck with Vegetables and Sauce
A quick and satisfying weeknight meal featuring tender roast duck breast served with crisp-tender broccoli, snap peas, and carrots, all brought together with a simple pan sauce.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 35g
Ingredients
- 2 breasts duck breast
- 2 cups broccoli florets
- 1 cup snap peas
- 1 large carrot
- 2 tbsp soy sauce
- 1 tbsp honey
Instructions
- 1
Score the duck breast skin in a crosshatch pattern, season with salt and pepper, then place skin-side down in a cold skillet. Turn heat to medium and cook until the skin is golden and crisp, about 8 minutes.
- 2
Flip the duck and cook for 4-5 minutes for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board and let rest while you cook the vegetables.
- 3
In the same skillet, add the 2 cups broccoli florets, 1 cup snap peas, and 1 large carrot (peeled and sliced). Sauté over medium-high heat until tender-crisp, about 5 minutes.
- 4
Stir in the 2 tbsp soy sauce and 1 tbsp honey, scraping up any browned bits. Cook for 1 minute until the sauce coats the vegetables.
- 5
Slice the rested duck breast and serve over the vegetables, drizzling any extra sauce from the pan on top.
Tools you’ll need
- skillet
- cutting board
- knife
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