Duck and roasted vegetable bowl recipe

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  • Yield: 4 Servings
  • Total Time: 2 Hours


For the Duck Breast
  • 2 duck breasts
  • 2 teaspoons garlic powder
  • ½ teaspoon ginger powder
  • ¼ teaspoon ground cloves
  • 4 sprigs fresh thyme
For the Roasted Vegetables
  • 2 pints mixed mushrooms, cleaned and destemmed
  • 2 sweet potatoes, diced
  • 2 sweet onions, sliced
  • 2 turnips, diced
For the Orange Soy Sauce
  • 1/3 cup fresh orange juice
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
How to Make It
    For the Duck Breast
  1. Preheat a water bath to 131°F (55°C).
  2. Mix together the spices in a bowl. Lightly salt and pepper the duck breasts then sprinkle with the spices. Place in a sous vide bag with the thyme then seal. Cook the duck breasts for 2 to 3 hours until heated through.
  3. For the Roasted Vegetables
  4. Preheat an oven to 400°F (200°C).
  5. Working with each type of vegetable separately, toss with olive oil then salt and pepper them. Place on a roasting sheet then cook, stirring once or twice, about 30 to 60 minutes or until tender, removing each type of vegetable separately once it is done.
  6. For the Orange Soy Sauce
  7. Whisk all the ingredients together.
  8. To Assemble
  9. Remove the cooked duck from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the duck breast then quickly sear it until the outside has browned and the fat has begun to render. Cut the duck into slices.
  10. Place the farro in a bowl and surround with the roasted vegetables. Top with the duck breast and drizzle with the sauce. Sprinkle with the parsley then serve.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
484 kcal
Calories from Fat:
144 kcal
% Daily Value*
Total Fat
16 g
Trans Fat
0.0 g
64 mg
63 g
Dietary Fiber
10 g
17 g
28 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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