Roast Duck Breast With Carrots

Ingredients

• 2 duck breasts
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon rosemary leaves
• 4 carrots
• 1 cup chicken stock

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    298 calories; 8 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 37 grams protein; 131 milligrams cholesterol; 350 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Marinate the breasts in salt, pepper and rosemary for two hours. Place in a cast-iron skillet and slowly cook breast down so the fat pours off, for 10 minutes.
2. Preheat oven to 500 degrees. Place the breast skin side up on a roasting pan and roast for five to 10 minutes or until medium-rare.
3. Meanwhile, slice the carrots. Pour off the fat from the cast-iron pan and add the stock with the carrots. Cook gently until the carrots are glazed with the stock.
4. Place the duck breasts on a heated platter and garnish with the carrots and rosemary.