Serves 2
30 min
Roasted Duck Breast with Broccoli
Recipe GLPRb9fc59b3b86ac0
Pan-seared duck breasts with crispy skin served alongside roasted broccoli florets, finished with a simple glaze of Dijon mustard and soy sauce. A elegant, protein-rich main course that's quick to prepare.
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Ingredients
2 duck breasts
2 handfuls broccoli florets
1 tablespoon Dijon mustard
1 tablespoon soy sauce
Directions
Pat the duck breasts dry with paper towels and score the skin in a crosshatch pattern with a sharp knife. Season with salt and pepper on both sides.
Place duck breasts skin-side down in a cold skillet over medium heat. Allow the skin to render and become golden and crispy, about 8-10 minutes, pouring off excess fat as needed.
Flip the breasts and increase heat to medium-high. Cook for another 6-8 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
While the duck cooks, toss the broccoli florets in a separate oven-safe skillet or on a sheet pan. Roast in a 400°F oven for 12-15 minutes until tender and lightly charred.
In a small bowl, whisk together the Dijon mustard and soy sauce to create a glaze.
Once the duck is cooked, remove from the skillet and let rest for 3-4 minutes. Slice the breasts against the grain and brush with the mustard-soy glaze.
Serve the sliced duck alongside the roasted broccoli, drizzling any remaining glaze over both components.
