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Roasted Duck Breast with Brussels Sprouts
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.
1 duck breast (about 4 oz)
1 cup Brussels sprouts, halved
1 tablespoon olive oil
Salt and pepper to taste
Preheat your oven to 400°F (200°C).
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.
Season the duck breast on both sides with salt and pepper.
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.
Flip the duck breast and sear on the other side for about 1 minute.
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.
While the duck is roasting, toss the halved Brussels sprouts in olive oil, salt, and pepper.
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.
Once the duck is done, let it rest for a few minutes before slicing.
Serve the sliced duck breast with the roasted Brussels sprouts.
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