🦆 Duck Breast with Creamy Mustard Sauce and Roasted Vegetables

Name: Duck Breast with Creamy Mustard Sauce and Roasted Vegetables
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g Duck breast (2 pcs); 400 g Potatoes; 200 g Carrots; 150 g Onions; 150 ml Sour cream; 2 EL Mustard (medium hot); 2 EL Rapeseed oil; 1 TL Salt; 0.5 TL Black pepper

650 kcal · 45 min · 4 servings

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Ingredients

400 g Duck breast (2 pcs)
400 g Potatoes
200 g Carrots
150 g Onions
150 ml Sour cream
2 EL Mustard (medium hot)
2 EL Rapeseed oil
1 TL Salt
0.5 TL Black pepper

Instructions

1. Preheat the oven to 200 degrees. Wash the potatoes and carrots. Cut them into equal cubes. Cut the onions into wedges.
2. Place the vegetables on a baking sheet. Add the oil, salt, and pepper. Mix well. Bake the vegetables in the oven for 25 minutes.
3. Wash the duck breast and pat it dry. Score the skin in a cross pattern without cutting through the meat.
4. Place the duck breast skin-side down in a cold, uncoated pan. Turn the stove to medium heat.
5. Slowly fry the skin until crispy, about 6 minutes. Turn the breasts and fry the meat side for another 4 minutes for medium doneness.
6. Take the breasts out and let them rest for 5 minutes. Pour off the excess fat from the pan.
7. Add the sour cream and mustard to the hot pan. Stir until the sauce simmers slightly. Season to taste with salt and pepper.
8. Slice the duck breast. Serve with the vegetables and sauce.

Nutrition per serving

kcal: 650
Protein: 35 g · Fett/Fat: 42 g · Carbs: 28 g