Pan-Seared Duck Breast with Pomegranate-Balsamic Glaze & Roasted Root Vegetable Hash

Name: Pan-Seared Duck Breast with Pomegranate-Balsamic Glaze & Roasted Root Vegetable Hash
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 pieces Duck breasts (skin-on); 2 medium Parsnips; 2 large Carrots; 1.5 cups Brussels sprouts; 0.75 cup Pomegranate juice; 3 tablespoons Balsamic vinegar; 1 tablespoon Honey; 3 tablespoons Ghee; 0.5 cup Walnut pieces; 4 cloves Garlic cloves; 4 sprigs Fresh thyme; 1 teaspoon Sea salt; 0.5 teaspoon Black pepper; 0.25 cup Pomegranate arils

Prep 20 min · Cook 35 min · Serves 4 · medium

Paleo

Succulent duck breast with crispy skin and rosy interior, glazed with tart pomegranate and aged balsamic, served over a vibrant hash of roasted parsnips, carrots, and Brussels sprouts with toasted walnuts. A sophisticated yet paleo-friendly dinner inspired by Mediterranean and French bistro traditions.

Ingredients

4 pieces Duck breasts (skin-on)
2 medium Parsnips
2 large Carrots
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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