MH Recipe: Succulent Roast Duck Recipe | Men's Health Magazine Australia

MH Recipe: Succulent Roast Duck

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Had your fill of chicken? Switch thing sup and give duck breast a try. The dish is rich in protein, zinc and selenium, a chemical benefiting heart health through its ability to fight inflammation, increase blood flow, and increase antioxidant activity.


  • 1 Duck breast
  • 1 Tsp olive oil
  • 200g Baby potatoes, halved
  • 200g Carrots, peeled and cut into chip-like chunks
  • 225g Brussels spouts, halved
  • 1 Large shallot, cut into wedges


  1. With the tip of a knife, crosshatch the skin of the breast. Season on both sides with pinches of salt and pepper.

  2. Preheat the oven to 200 degrees. In a large cast-iron pan in medium, heat the oil. Add the breast, kin side down. Cook, moving often, until the skin cresps, 5-7 minutes. Set aside on a plate.

  3. Add the spuds, carrots, sprouts, shallots and a few big pinches of salt and pepper. Toss well, and cook until the potatoes are fork-tender, 15-20 minutes.

  4. Top the vegies with the duck, skin side up. Put the pan into the oven and roast until a thermometer inserted into the thickest part registers 50 degrees for medium-rare, 10-15 minutes. Almost there.

  5. Wearing oven mitts, remove the pan from the oven. Let the breast rest for 5 minutes, then slice. Toss the vegies in the fat and season to taste. Return the slices to the pan, sprinkle with salt and serve.

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