Seared Duck Breast with Roasted Brussels Sprouts and Mushroom Sauce
A primal-friendly lunch featuring tender seared duck breast paired with caramelized roasted Brussels sprouts and a savory mushroom sauce, delivering rich flavors and satisfying textures.
Steps
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the duck breasts on both sides with 0.5 tsp salt and 0.25 tsp black pepper.
- 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
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
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
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
Add sliced mushrooms and fresh thyme, cooking until mushrooms release moisture and brown, about 5-7 minutes.
- 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
Slice the rested duck breasts thinly and serve alongside roasted Brussels sprouts, drizzled with the mushroom sauce.
Tips from the chef
Score the duck skin lightly before cooking to help render fat and crisp the skin.
Let the duck rest after roasting to allow juices to redistribute for a juicy bite.
Use fresh thyme for the sauce to complement the rich duck flavor.
Roasted Brussels sprouts can be tossed with a splash of balsamic vinegar after roasting for added tanginess if desired.