Marinated duck breast with vegetables

Name: Marinated duck breast with vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Duck breast 1.3 lbs; Carrots 0.9 cup; Leeks 3.5 oz; Friggitelli (chili peppers) 3.5 oz; Soy sauce 1 &frac13; tbsp; Sesame oil ½ tbsp; Garlic 1 clove; Lemongrass stem 1; Fresh chili pepper 1; Tabasco® to taste; Soy sauce 3.3 tbsp; Orange juice 3 ½ tbsp; Honey 1 ½ tbsp; Thyme 2 sprigs; Black pepper to taste

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Lactose Free

Difficulty: Average
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Average
Note + the marinating time of the meat (2 h)

PRESENTATION

Marinated duck breast with vegetables is one of those dishes that stands out at any special dinner. Really, it does. The way the marinated duck breast absorbs all those exotic spices and herbs? It's just tender and super flavorful. And look, what really grabs your attention is the mix of colorful veggies. You've got those bright orange carrots, some red chili peppers adding a bit of heat, and those Italian friggitelli peppers—bringing a sweet but slightly grassy pop. People usually think of duck breast recipes with classic Italian touches like orange glaze or port wine, but this version? It takes things in a different, more European direction.

The marinade does most of the heavy lifting. It gets deep into the meat, giving it a moist, almost melt-in-your-mouth feel after roasting. And the sauce? It just forms magically as everything cooks together—making it look and taste like you put in way more effort than you really did. In northern Italy and other parts of Europe, folks love giving duck an upgrade by playing with new flavor combos and presentation. Duck breast with vegetables is cool because the flavors are layered, and the textures are all over the place—from the slightly crispy skin on the duck to the soft veggies underneath.

The peppers and carrots don't just add color; they actually balance the richness of the duck so you do not get overwhelmed. It's not your average easy duck recipe, but it doesn't have to be complicated either. Honestly, you get a plate that's bright, a little tangy, and totally ready to impress anyone who’s into food that looks as good as it tastes. Whether you’re looking to shake up your next duck breast dinner or just want a cool twist on duck breast meal ideas, this fusion approach offers something you don't see every day, but everyone remembers. That's what makes this roasted duck breast recipe such a hit when you want dinner to feel a little more special. For sure, it's about taking those familiar elements and giving them a fresh, bright spin that really catches everyone’s eye and taste buds.

INGREDIENTS

Duck breast 1.3 lbs (600 g)

Carrots 0.9 cup (100 g)

Leeks 3.5 oz (100 g)

Friggitelli (chili peppers) 3.5 oz (100 g)

Soy sauce 1 ⅓ tbsp (20 g)

Sesame oil ½ tbsp (10 g)

Garlic 1 clove

Lemongrass 1 - stem

Fresh chili pepper 1

Tabasco® to taste

for marinating: Soy sauce 3.3 tbsp (50 g); Orange juice 3 ½ tbsp (50 g); Honey 1 ½ tbsp (30 g); Thyme 2 sprigs; Black pepper to taste

Preparation

How to prepare Marinated duck breast with vegetables

To prepare the marinated duck breast with vegetables, remove the small feathers still attached to the duck breast skin using kitchen tweezers. Score the breast on the skin side by making diagonal 1 and cross-cut slits to create diamonds 2. Now prepare the marinade, place the duck in a bowl and pour the soy sauce over it 3.

Squeeze the juice of an orange 4 and add it to the meat marinade 5, then flavor with thyme sprigs, honey 6, and pepper.

Cover with plastic wrap 7 and let the meat marinate for 2 hours in the refrigerator. Wash and peel the carrots and cut them into thin strips 8, remove the stem and seeds from the friggitelli, then cut them into strips as well 9.

Perform the same procedure with the chili peppers 10. Clean the leek by removing the base and the outer leaves, then slice the white part 11. Peel the garlic and slice it 12, remove the outer leaves and the green part of the lemongrass and cut it in half.

In a wok, heat the sesame oil, then add the lemongrass stalk, sliced garlic 13, leek 14, and chili pepper 15.

Add the friggitelli 16 and carrots 17, then deglaze with soy sauce 18.

Flavor with Tabasco 19 and stir-fry all the vegetables for at least 5 minutes; they should remain crunchy. Once cooked, remove the lemongrass 20. Heat a pan suitable for oven cooking and sear the duck breast over high heat, placing the fattier side at the bottom, then drizzle it with some marinade 21.

Sear the duck breast on both sides, then pour the remaining marinade into the pan 22 and bake in a preheated static oven at 320°F for 30 minutes (If you don't have an ovenproof pan, you can transfer the breast with its cooking juices to a baking dish suitable for the oven). Once cooked, remove the marinated duck breast from the oven 23 and serve it accompanied by sautéed vegetables and cooking juices 24.

Storage

It is recommended to consume the marinated duck breast with vegetables immediately. If leftovers remain, you can store it in the refrigerator for up to one day.

It is possible to freeze the dish if you've used fresh, non-defrosted ingredients.