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🍽️ Duck Breast on Wild Rice and Brussels Sprout Skillet with Orange Sauce

570 kcal · 30 min · 4 servings

Ingredients

• Salt
• 250 g ORYZA (Natural & Wild Rice)
• 600 g Duck Breast Fillet (skinless; equals 2 pieces)
• 3 tbsp Olive Oil
• 600 g Brussels Sprouts
• 2 Shallots
• 1 tbsp Lime Juice
• Pepper
• Nutmeg
• 2 Oranges
• 1 sprig Rosemary
• 2 tsp Spelt Whole Wheat Flour
• 1 tsp Dijon Mustard
• 1 tsp Honey

Instructions

1. 1. Bring 500 milliliters of salted water to a boil in a pot.
2. 2. Add the ORYZA Natural & Wild Rice to the boiling water.
3. 3. Stir the rice once.
4. 4. Cook the rice on low heat in a covered pot for 25 to 30 minutes.
5. 5. Remove the pot from the heat.
6. 6. Let the rice rest covered.
7. 7. Rinse the duck breast fillets under running water.
8. 8. Pat the fillets dry with a kitchen towel.
9. 9. Halve the fillets lengthwise.
10. 10. Heat 1 tablespoon of oil in a skillet.
11. 11. Sear the fillets on both sides for 3 to 4 minutes over medium heat.
12. 12. Remove the fillets from the skillet.
13. 13. Place the fillets in a baking dish.
14. 14. Preheat the oven to 160 degrees Celsius (convection 140 degrees Celsius, gas mark 2).
15. 15. Cook the fillets in the preheated oven for 15 to 20 minutes.
16. 16. Remove the outer leaves from the Brussels sprouts.
17. 17. Wash the Brussels sprouts thoroughly.
18. 18. Halve the Brussels sprouts.
19. 19. Peel the shallots.
20. 20. Finely chop the shallots.
21. 21. Heat 1 tablespoon of oil in a separate skillet.
22. 22. Sauté half of the shallots over medium heat for 3 minutes.
23. 23. Add the Brussels sprouts to the skillet.
24. 24. Sauté the Brussels sprouts for 7 minutes over medium heat, stirring occasionally.
25. 25. Deglaze the skillet with lime juice.
26. 26. Season the mixture with salt, pepper, and 1 pinch of freshly grated nutmeg.
27. 27. Fold the cooked rice into the Brussels sprout mixture.
28. 28. Taste the skillet mixture again and adjust seasoning.
29. 29. Halve the oranges.
30. 30. Squeeze the juice from the oranges.
31. 31. Wash the rosemary.
32. 32. Shake the rosemary dry.
33. 33. Finely chop the rosemary.
34. 34. Heat the remaining oil in the skillet.
35. 35. Sauté the remaining shallot for 2 minutes over medium heat.
36. 36. Dust the shallot with flour.
37. 37. Pour in the orange juice while stirring.
38. 38. Let the sauce simmer for 5 minutes.
39. 39. Stir mustard and honey into the sauce.
40. 40. Season the sauce with salt, pepper, and the chopped rosemary.
41. 41. Remove the fillets from the oven.
42. 42. Let the fillets rest for about 5 minutes.
43. 43. Slice the fillets into medallions.
44. 44. Plate the rice and Brussels sprout skillet mixture onto four plates.
45. 45. Place the meat medallions on top.
46. 46. Drizzle the orange sauce over everything.

Nutrition per serving

• kcal: 570
• Protein: 43 g · Fett/Fat: 16 g · Carbs: 61 g