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🍽️ Crispy Duck Breast with Creamy Brussels Sprouts

520 kcal · 30 min · 4 servings

Crispy Duck Breast with Creamy Brussels Sprouts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the Brussels sprouts under cold running water.
  2. 2. Remove any wilted outer leaves and the tough bottom end of the stem.
  3. 3. Fill a pot with water and add some salt.
  4. 4. Bring the water to a boil.
  5. 5. Add the prepared Brussels sprouts to the boiling salted water.
  6. 6. Cook the Brussels sprouts for 12 to 15 minutes until tender but still firm.
  7. 7. Season the duck breast fillets generously with salt and black pepper.
  8. 8. Heat some oil in a non-stick frying pan.
  9. 9. Place the duck breast fillets into the hot pan.
  10. 10. Sear the fillets on both sides until they are golden brown.
  11. 11. Deglaze the pan juices with orange juice.
  12. 12. Pour in the duck stock.
  13. 13. Reduce the heat to a medium setting.
  14. 14. Let the duck breast cook in the sauce for 12 to 15 minutes.
  15. 15. Turn the fillets occasionally to ensure even cooking.
  16. 16. Remove the duck breast from the pan.
  17. 17. Cover the meat and keep it warm.
  18. 18. Mix the cornstarch with a small amount of cold water to form a smooth paste.
  19. 19. Stir the cornstarch paste into the sauce in the pan.
  20. 20. Bring the sauce to a brief boil to thicken it.
  21. 21. Season the sauce with salt and pepper to taste.
  22. 22. Drain the cooked Brussels sprouts in a colander.
  23. 23. Season the Brussels sprouts with a pinch of ground nutmeg.
  24. 24. Take small pieces of butter and add them to the warm Brussels sprouts.
  25. 25. Toss the Brussels sprouts until the butter has melted.
  26. 26. Finely chop the parsley and mix it into the Brussels sprouts.
  27. 27. Slice the duck breast fillets into thin pieces.
  28. 28. Arrange the duck breast slices on plates.
  29. 29. Serve with the sauce and the Brussels sprouts.
  30. 30. Garnish the dish with fresh parsley and thin orange slices.
  31. 31. Serve the main course with boiled potatoes in their skins.

Nutrition per serving