Teriyaki duck and roasted vegetables

I am not a meat and 3 kind of girl. On occasion, I might get talked into fried chicken and mashed potatoes, especially the skillet fried chicken at The Blue Rooster in Clyde, NC...or maybe the fried chicken breast with mushroom gravy at Homegrown in Asheville, NC. But given the choice, I'll choose a burrito or stir-fry. If it can be done in one pan, even better. 

But sometimes, you just want that traditional meat and vegetable. Right? So I make duck breast and roasted vegetables, because duck is as normal as it gets.

So here it is: Duck Breast!

Ingredients:
2 fresh duck breasts, skin on
1 c. teriyaki sauce
1 sweet potato, diced
1 blue potato, diced
1 small head cauliflower, in florets
1 small head broccoli, in florets
sunflower oil, or other neutral oil
1tsp thyme leaves
orange, sliced in half-cut one half into 4 wedges

Directions:
1. Marinate duck breasts in teriyaki mixed with juice of half an orange for 1 hour.
2. Meanwhile, toss potatoes with 1-2tsp oil, salt, and thyme. Place on cookie sheet. Bake at 350 for 30 minutes. Remove from oven. Stir.
3. Toss cauliflower and broccoli with 1-2tsp oil, salt, and juice of orange wedge. Add to cookie sheet. Return to oven for 20 minutes. Stir halfway through.
4. Heat a little oil in a skillet on medium high. Add the duck breasts and marinade. Cook, 5-6 minutes until starting to sear. Flip duck breasts over, and cook another 3-4 minutes, until medium (unlike chicken, duck is often served medium or even medium rare)
5. Plate and Serve with orange wedges for garnish!

Enjoy,
Suzanne