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Roasted Duck Breast with Brussels Sprouts

average rating is 3 out of 5, based on 150 votes

Indulge in a gourmet, yet healthful dinner with this Roasted Duck Breast with Brussels Sprouts recipe. The succulent, protein-rich duck pairs wonderfully with the caramelized Brussels sprouts for a meal that's as visually appealing as it is delicious. It's a high-protein, low-carb dinner that's sure to impress.


This Roasted Duck Breast with Brussels Sprouts is a complete meal on its own. If desired, consider serving it with a small side salad or some cauliflower mash for an extra serving of vegetables.



Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags: 

high-protein low-carb gluten-free dairy-free keto-friendly paleo-friendly grain-free nut-free sugar-free low-calorie antioxidant-rich fiber-rich vitamin-rich mineral-rich heart-healthy diabetic-friendly weight-loss-friendly nutrient-dense clean eating satiating flavorful gourmet indulgent visually appealing balanced meal nutrient-packed nourishing delicious

Ingredients

  • 1 duck breast (about 4 oz)

  • 1 cup Brussels sprouts, halved

  • 1 tablespoon olive oil

  • Salt and pepper to taste

Directions

  1. Preheat your oven to 400°F (200°C).

  2. Score the skin of the duck breast with a sharp knife, creating a crosshatch pattern. This helps render the fat and makes the skin crispy.

  3. Season the duck breast on both sides with salt and pepper.

  4. Heat an oven-safe pan over medium-high heat. Place the duck breast skin-side down in the pan and sear until the skin is golden and crispy about 5-7 minutes.

  5. Flip the duck breast and sear on the other side for about 1 minute.

  6. Transfer the pan to the preheated oven and roast for about 5-7 minutes for medium-rare, or until it reaches your desired level of doneness.

  7. While the duck is roasting, toss the halved Brussels sprouts in olive oil, salt, and pepper.

  8. Spread the Brussels sprouts out on a baking sheet and roast in the oven alongside the duck for about 15-20 minutes, or until they are tender and caramelized.

  9. Once the duck is done, let it rest for a few minutes before slicing.

  10. Serve the sliced duck breast with the roasted Brussels sprouts.

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average rating is 3 out of 5, based on 150 votes, recipe ratings

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