Pan-Seared Duck Breast with Citrus and Cumin
A French-inspired dish featuring seared duck breast, infused with citrus and cumin, served with a side of roasted vegetables.
Ingredients
- ●4 Duck BreastFresh, boneless duck breast
- ●2 tablespoons Orange ZestFreshly grated
- ●2 tablespoons Lemon JuiceFreshly squeezed
- ●1 teaspoon Ground CuminFreshly ground
- ●2 cloves GarlicMinced
- ●2 tablespoons Olive OilHigh-quality
- ●4 Roasted CarrotsRoasted according to recipe
- ●1/4 cup Fresh ParsleyChopped
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the duck breast with salt, pepper, and ground cumin.
- 3
Heat the olive oil in an oven-safe skillet over medium-high heat.
- 4
Sear the duck breast for 2-3 minutes on each side, or until browned.
- 5
Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until cooked to desired doneness.
- 6
Meanwhile, toss the carrots with olive oil, salt, and pepper on a baking sheet.
- 7
Roast the carrots in the oven for 20-25 minutes, or until tender and caramelized.
- 8
In a small bowl, whisk together orange zest, lemon juice, and garlic.
- 9
Serve the seared duck breast with roasted carrots and a drizzle of citrus sauce.
- 10
Garnish with chopped parsley and serve immediately.