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Black Pepper Roasted Duck Breast with Grilled Asparagus

Posted on October 21, 2015 by Amanda Crosbie | 0 comments

This is a great quick and easy meal to be enjoyed on a lovely sunny evening.
Serves: 1
Carbohydrate content: 7.9g of carbs per serving


  • 1 duck breast
  • 1 tsp thyme
  • 1 tsp pepper (Less or more to taste)
  • 1 ½ tsp sea salt
  • 1 clove of garlic
  • 250g asparagus
  • 1 tsp olive oil
  • 1 small chilli pepper (optional)
  • 1 tsp pine nuts (optional)


  1. Using a sharp knife, score the skin of the duck breasts in a crisscross pattern (only cut the skin, do not cut through the meat), spacing the cuts 1 inch apart.
  2. Sprinkle the duck breasts on both sides with 1 tsp of thyme, 1 tsp of pepper, and 1 tsp of salt. Cover and chill.
  3. Preheat the grill to a medium-high heat.
  4. Add the asparagus, olive oil, 1 tsp of thyme, garlic and 1/2 a tsp of salt in a bowl and mix. Transfer to a non stick tray.
  5. Grill the asparagus until it begins to brown. Turnover and grill the opposite side.
  6. Transfer the asparagus to a bowl. Cover with foil and let it stand while cooking the duck.
  7. Meanwhile, heat a large frying pan over a medium-high heat.
  8. Add the duck breast, skin side down, to the frying pan.
  9. Cook until the skin is crisp and golden, about 7 minutes. Turn the duck breasts over and cook to preference, about 8 minutes, longer for medium/well done.
  10. Remove from the heat and let the duck rest for 5 minutes.
  11. Thinly slice the duck crosswise and add to your plate.
  12. Place the asparagus alongside the duck. Drizzle the duck juices and oil from the pan over the asparagus spears.
  13. Ground the chilli pepper and sprinkle together with the pine nuts on top of the dish before serving (optional)
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