Seared Duck Breast with Roasted Brussels Sprouts and Mushroom Sauce

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Season the duck breasts on both sides with 0.5 tsp salt and 0.25 tsp black pepper.

3. 3

   Heat a heavy oven-safe skillet over medium heat. Place the duck breasts skin-side down and cook until the skin is crispy and golden, about 6-8 minutes. Flip and cook the other side for 2 minutes.

4. 4

   Transfer the skillet with duck breasts to the oven and roast for 6-8 minutes for medium rare. Remove from oven and let rest covered loosely with foil.

5. 5

   Meanwhile, toss the halved Brussels sprouts with 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until caramelized and tender, stirring halfway through.

6. 6

   In a separate pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

7. 7

   Add sliced mushrooms and fresh thyme, cooking until mushrooms release moisture and brown, about 5-7 minutes.

8. 8

   Pour in chicken broth and simmer until reduced by half, about 8-10 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.

9. 9

   Slice the rested duck breasts thinly and serve alongside roasted Brussels sprouts, drizzled with the mushroom sauce.