Savory High Country Duck Breast

• Roasted vegetables:
• 4 cups (1-inch) cubed peeled sweet potato
• 1 cup (1/2-inch) sliced parsnip
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 8 garlic cloves, peeled
• 1 large onion, cut into 1/2-inch-thick wedges (about 14 ounces)
• Duck:
• 4 (6-ounce) boned duck breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon coarsely ground black pepper
• 1 teaspoon vegetable oil
• Remaining ingredients:
• 2 cups hot cooked brown basmati rice

1. Preheat oven to 400u0b0.
2. To prepare roasted vegetables, combine first 8 ingredients in a large roasting pan; toss well to coat. Bake at 400u0b0 for 35 minutes or until parsnips are tender.
3. To prepare duck, remove skin. Sprinkle duck breasts with 1/4 teaspoon salt, 1/4 teaspoon thyme, and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add duck; saute 2 minutes on each side. Wrap handle of skillet with foil; place skillet in oven. Bake at 400u0b0 for 5 minutes. Remove from oven. Slice each breast half lengthwise into thin strips. Arrange strips around rice. Serve with roasted vegetables and Apple Chutney.

vegetables, parsnip, vegetable oil, salt, garlic, thyme, garlic, onion, salt, thyme, ground black pepper, vegetable oil, remaining ingredients, basmati rice

Taken from www.myrecipes.com/recipe/savory-high-country-duck-breast (may not work)