Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius (400°F); then score the skin of 2 duck breasts in a crosshatch pattern, being careful not to cut into the meat, and season generously with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper.

2. 2

   In a small bowl, combine 0.5 cup of lingonberry jam, 0.25 cup of rye bread crumbs, 2 tablespoons of honey, and 1 tablespoon of Dijon mustard to create the glaze, mixing until well incorporated.

3. 3

   Place the duck breasts, skin-side down, in a cold, oven-safe pan and cook over medium heat for 8-10 minutes, allowing the fat to render and the skin to crisp, then transfer to a hot grill and cook for 3-5 minutes per side, basting with the lingonberry-rye glaze during the last few minutes.

4. 4

   While the duck cooks, peel and chop 2 medium carrots, 2 medium parsnips, and 1 small rutabaga into uniform 2-inch pieces and place them in a large roasting pan.

5. 5

   Toss the chopped root vegetables with 2 tablespoons of olive oil, 0.25 cup of fresh dill, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper, ensuring they are evenly coated.

6. 6

   Roast the seasoned root vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

7. 7

   Remove the duck breasts from the grill and let them rest for 5 minutes before slicing, allowing the juices to redistribute.

8. 8

   Serve the sliced grilled duck breast immediately with the warm roasted root vegetables, drizzling any remaining glaze over the duck if desired.