Honey-Glazed Roasted Duck Breast

with Seasonal Root Vegetables Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 2 duck breasts, skin-on, cleaned and patted dry
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped green onions
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup orange juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup chopped fresh thyme, for garnish
• 1/4 cup chopped fresh basil, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish
• 1/4 cup cherry tomatoes, halved, for garnish
• 1/4 cup sliced carrots
• 1/4 cup sliced parsnips
• 1/4 cup sliced turnips
• 1/4 cup sliced beets

• Pat the duck breasts dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped rosemary, and chopped green onions. Mix well.
• Rub the olive oil all over the duck breasts, then rub the herb mixture onto the duck, ensuring they are evenly coated. Season the duck breasts generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the duck breasts rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Preheat your oven to 200°C (392°F).

• Place the duck breasts, skin-side down, in a hot skillet over medium-high heat. Cook for about 5 minutes, or until the skin is crispy and golden brown. Flip the duck breasts and cook for another 2-3 minutes on the other side.
• Transfer the skillet with the duck breasts to the preheated oven. Roast for about 15-20 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Remove the duck breasts from the oven and let them rest for 5-10 minutes.

• In a large baking dish, combine the sliced carrots, parsnips, turnips, and beets. Drizzle with olive oil and season with salt and black pepper. Toss to coat.
• Roast the root vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.

• In a small saucepan, combine the honey, soy sauce, and orange juice. Bring to a simmer over medium heat. Let the glaze simmer for about 5-7 minutes, or until it thickens slightly.

• Slice the rested duck breasts against the grain into thin slices. Arrange the slices on a serving platter.
• Spoon the honey glaze over the sliced duck breasts. Garnish with chopped fresh parsley, thyme, basil, thinly sliced red chili peppers (if using), sliced green onions, and cherry tomatoes.
• Serve immediately, enjoying the tender, flavorful duck breast with the sweet and savory honey glaze and the roasted root vegetables.