Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and prepare the root vegetables by peeling and chopping 300 grams of carrots, 200 grams of parsnips, and 300 grams of potatoes into 2-centimeter chunks.

2. 2

   In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until evenly coated, then spread them in a single layer on a baking sheet.

3. 3

   Roast the vegetables in the preheated oven for 20 minutes while you prepare the duck and glaze.

4. 4

   Score the skin of 2 duck breasts in a crosshatch pattern, season them generously with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and then sear them skin-side down in a cold, oven-safe skillet over medium heat for 8 minutes until the skin is crispy and golden, pouring off excess fat as it renders.

5. 5

   Flip the duck breasts, place the skillet into the oven with the vegetables, and continue roasting for 10-12 minutes for medium-rare, or until your desired doneness, with an internal temperature of 60-63 degrees Celsius for medium-rare.

6. 6

   While the duck roasts, combine 1 cup of pomegranate juice, 1 tablespoon of honey, and 1 teaspoon of crushed juniper berries in a small saucepan, bring to a simmer, and cook for 10-12 minutes until the glaze has thickened to a syrupy consistency.

7. 7

   Remove the duck from the oven and let it rest on a cutting board for 5 minutes, tented loosely with foil, while the vegetables finish roasting until tender and slightly caramelized, which should be about 20 more minutes.

8. 8

   Slice the duck breasts thinly, arrange them with the roasted vegetables on serving plates, drizzle generously with the juniper pomegranate glaze, and garnish with 2 tablespoons of fresh chopped dill.