Crunchy on the outside, moist on the inside: duck is the perfect dish for those cold nights. 


  • 2 duck breasts

  • Crust:

  • 2.5 tbs juniper berries

  • 1 tbs rose peppers

  • 2 tbs blueberries, dried 

  • 1.5 tsp sea salt flakes

  • Roasted vegetables:

  • 1 rutabaga, in wedges

  • 2 big carrots, sliced

  • 2 parsnips, sliced

  • 2 red onions, in wedges

  • 3 whole garlics, halved

  • 1/5 tbs rosemary, chopped

  • 1.5 tbs honey

  • 25ml oil

  • salt


  • 1.

    Spread the chopped vegetables on a baking tray. Add a drop of oil and spread the seasonings evenly. Bake in 200°C oven for about 25 minutes.

  • 2.

    Cut one cm deep incisions across the skin of the duck breast to achieve a grid pattern. Mix together ingredients for the crust and rub the crust into the meat.

  • 3.

    Place duck breasts on a cold frying pan, skin side down, and start heating the pan. Brown until skin side is dark brown and crispy. Flip over and brown the other side. Cook further in 170°C oven for 10–15 minutes, until the internal temperature is 52°C.

  • 4.

    Wrap meat in foil and let it rest for another 10–15 minutes. Slice into serving pieces and serve with roasted vegetables.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 221kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 13g
  • Carbohydrate 28g
  • Sugar 12g
  • Sodium 587mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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