Hello, delicious! The photo above is giving me the best kind of writer’s block. I can’t stop looking at it and drooling as I reminisce about devouring that delicious duck breast earlier this week. Not only does it look gorgeous on the plate, it tastes amazing!
My boyfriend recently purchased a portable light box, which is one of the reasons this picture looks oh so tasty. It really captures the textures and colors on the plate, regardless of the time of day. Now that Daylight Savings has taken away all of my good evening light this thing is truly a lifesaver. If it wasn’t for the light box, this glorious duck dish wouldn’t have made it onto the blog any time soon.
Actually, if it wasn’t for my boyfriend this post definitely wouldn’t exist, since he’s also the one that bought the duck. We have a special deal where he buy’s the meat and I’m responsible for the Hungry Harvest* subscription. This week’s box had loads of my favorite vegetables: broccoli, purple cauliflower, brussels sprouts and white asparagus to name a few. Purple cauliflower and white asparagus! Am I the only person who thinks that’s cool?
*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest
Now, I am definitely not a duck expert. This was actually my first time cooking duck breast. I was initially intimidated by the foreign meat and let it hang out in my freezer for a week or two before I decided to give it a go. Since this was my first attempt at cooking duck I obviously went to Pinterest for help. There I came across a video by Gordon Ramsay that gave simple and easy instructions for searing duck breast. Thank the lord for Gordon!
I’ve included the video below. One thing you’ll notice after cooking the duck, is that there is a lot of leftover fat. Gordon advises to save it for later, maybe for potatoes. I say save it for 30 seconds and cook your asparagus in it. Just a thought, though.
Most of my meals lately have consisted of a protein and a large portion of veggies. This recipe is no different. You’ll have a delicious, satisfying meal in no time! There aren’t any complicated tasks or weird ingredients either.
Ingredients (serves 2-3):
- 2 duck breasts
- 1 medium head broccoli
- 1/2 head cauliflower
- 1 bunch (1 lb) asparagus
- 1/2 onion or leek
- 2 TBSP extra virgin olive oil
- S&P to taste
- Preheat oven to 400 degrees Fahrenheit.
- Chop broccoli, cauliflower and onion into bite-size chunks, toss in oil, S&P. Roast for 30-40 minutes on top rack of oven.
- While the veggies roast, cook the duck breasts per Gordon’s instructions in the video above in a cast-iron skillet. I’d tell you how to do it, but he’s the expert. The duck can go in the oven while the veggies cook – place it on the middle rack.
- Once you remove the duck from the oven, place it on a cool surface to rest.
- While the duck rests and the veggies continue to roast, cook the asparagus in the same pan used to cook the duck over medium heat on the stove top. There will be a lot of fat leftover in the skillet. If there’s too much, simply pour what you don’t need into a glass jar and save it for later use.
- Cook the asparagus for about 5-7 minutes.
- The veggies in the oven will likely be finished at this point. The broccoli and cauliflower are done once the edges have become brown and crisp.
- Remove the veggies from the oven, remove asparagus from heat when done, and slice the duck on an angle in thick slices. Plate, then serve!
Happy munching. : )
**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤