High-protein duck breast with honey parsnips and plums

Duck breast with crisp skin, served with oven-roasted parsnips and plums with honey and thyme. A gluten-free dinner for two with 39 g protein per serving.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 552 kcal per serving
• Protein: 39 g
• Fat: 23 g
• Carbs: 43 g

Ingredients

• 400g parsnips
• 1 tbsp olive oil
• 200g plums
• 2 duck breast fillets
• 1 tbsp honey
• ½ bunch of thyme
• ½ tsp salt
• 1 pinch of pepper

Method

You’ll need: oven · frying pan · baking tray · chopping board · knife · spatula

1. Preheat the oven to 200 °C (180 °C fan). Peel the parsnips and cut them lengthways into sticks.
2. Toss the parsnips with the olive oil, thyme sprigs, half the salt and the pepper and roast them on a baking tray at 200 °C for 20 minutes.
3. Halve and stone the plums. Score the skin of the duck breasts in a diamond pattern without cutting into the meat, and salt it.
4. Place the duck breasts skin side down in a frying pan and fry over a medium heat for 8 minutes until the skin is crisp. Pour off the fat, turn them and fry for 1 minute.
5. Add the plums and the duck breasts, skin side up, to the parsnips and drizzle everything with the honey. Cook in the oven at 200 °C for 8 to 10 minutes until the meat is pink inside (in pregnancy, cook it right through).
6. Leave the duck breasts to rest for 5 minutes, slice them and serve them with the parsnips and plums.

Good to know

Duck and plums are an autumn classic. Parsnips turn sweet in the oven and caramelised at the edges, and a spoonful of honey adds to that.

Swaps

Duck breast → turkey breast (12 minutes in the oven). Parsnips → parsley roots. Plums → pear wedges. Honey → maple syrup.

Cooking tips

Put the duck in the pan while it's still cold: that way the fat under the skin renders slowly and the skin turns crisp. Save the duck fat for fried potatoes.

Storage

Leftovers keep for 2 days in the fridge; thinly sliced, the duck breast is also good cold on a salad.

Allergens

Free from gluten, milk, egg and nuts. In pregnancy, cook the duck breast right through rather than serving it pink.

Frequently asked questions

How long does duck breast keep in the fridge?

Leftovers keep for 2 days in the fridge; thinly sliced, the duck breast is also good cold on a salad.

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