Roasted Duck Breast with Roasted Pumpkin and Orange Salad

  • Cooking Time: 35–45 minutes total Pumpkin: 30–35 mins Duck: 20–25 mins + 10 mins rest
  • Serving: 2-4
  • Difficulty: Easy

Ingredients:

Duck:

  • 2 duck breasts, skin-on

  • Salt & pepper

  • 1 tsp garlic powder

  • ½ tsp dried thyme or rosemary

  • Zest of 1 orange (for garnish)

Roasted Pumpkin:

  • 2 cups pumpkin (or butternut squash), cubed

  • 1 tbsp olive oil

  • ½ tsp smoked paprika

  • Salt & pepper

Orange Salad:

  • 2 oranges, peeled and sliced
  • 2 cups arugula or mixed greens
  • ¼ small red onion, thinly sliced
  • 1 tbsp balsamic glaze or vinaigrette

Optional: goat cheese or feta, toasted nuts or seeds

 

Estimated Nutrition (Per Serving – ¼ of recipe)

  • Calories: ~450–500 kcal
  • Protein: ~30g
  • Fat: ~28g
    • Saturated Fat: ~8g
  • Carbs: ~25g
    • Sugars: ~10g
    • Fiber: ~4g 
  • Sodium: ~300mg 

Note: Nutrition varies slightly based on salad toppings and duck size.

 Instructions:

1. Preheat Pellet Grill:

  • Set grill to 375°F using apple, cherry, or pecan pellets for mild, sweet smoke.

Step-by-Step Instructions:

2. Prep the Pumpkin:

  • Toss pumpkin cubes with olive oil, paprika, salt, and pepper.

  • Spread on a foil pan or cast iron skillet and place on grill.

  • Roast for 30–35 minutes, flipping halfway through until golden and tender.

3. Prep the Duck:

  • Score the skin in a crosshatch pattern (don’t cut into meat).

  • Pat dry, season with salt, pepper, garlic powder, and thyme.

4. Cook the Duck:

  • Place duck breasts skin-side down in a cast iron skillet or grill-safe pan on the pellet grill.

  • Cook for 15–18 minutes, rendering the fat until skin is crisp and brown.

  • Flip and cook another 5–7 minutes, or until internal temp reaches 130–135°F (medium-rare to medium).

  • Let rest 10 minutes, slice thinly.

5. Build the Salad:

  • Toss arugula, orange slices, and red onion with balsamic glaze.

  • Top with warm roasted pumpkin and sliced duck breast.

  • Garnish with orange zest, cheese, and nuts if desired.

Pro Tips:

  • Let duck air-dry in the fridge for 1–2 hours for even crispier skin.

  • Sub in acorn squash or sweet potato if pumpkin isn’t available.

  • For extra sauce: deglaze the duck pan with orange juice and balsamic for a quick reduction.