Pan-Seared Duck Breast with Pomegranate-Balsamic Glaze & Roasted Root Vegetable Hash
Prep 20 min · Cook 35 min · Serves 4 · medium
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), about 6 oz each, room temperature
- 2 medium Parsnips, cut into 1/2-inch cubes
- 2 large Carrots, cut into 1/2-inch cubes
- 1.5 cups Brussels sprouts, halved
- 0.75 cup Pomegranate juice, fresh or unsweetened
- 3 tablespoons Balsamic vinegar, aged quality
- 1 tablespoon Honey, raw
- 3 tablespoons Ghee, divided
- 0.5 cup Walnut pieces, toasted
- 4 cloves Garlic cloves, minced
- 4 sprigs Fresh thyme
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper, freshly ground
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