Herb-Crusted Duck Breast with Brussels Sprout Hash

• 15 g fresh rosemary⇄
• 15 g fresh thyme leaves⇄
• 20 g Dijon mustard⇄
• 10 g garlic⇄
• 10 g lemon zest⇄
• 4 g salt⇄
• 3 g black pepper⇄

1. 1.In a small bowl, combine finely chopped rosemary, thyme, Dijon mustard, minced garlic, lemon zest, salt, and pepper, mixing into a thick paste.
2. 2.Set aside for later use.

💡 The mustard not only adds flavor but also acts as a glue to help the herbs adhere to the duck skin during roasting.

• 600 g duck breast (skin-on)⇄
• 5 g salt⇄
• 3 g black pepper⇄

1. 1.Score the duck breast skin in a diamond pattern without cutting into the meat.
2. 2.Place skin-side down in a cold skillet, then turn the heat to medium to render the fat slowly for 8-10 minutes until the skin is deeply golden and crispy.

💡 Starting in a cold pan is key for duck to render fat evenly without burning the skin.

• 400 g Brussels sprouts⇄
• 60 g shallot⇄

Halve the Brussels sprouts and dice the shallot while the duck sears; set aside for sautéing once the duck is in the oven.

💡 Prepping the vegetables now ensures a seamless transition after the duck is moved to the oven.

1. 1.Preheat oven to 190°C.
2. 2.Flip the duck breasts skin-side up and spread the prepared herb paste over the skin.
3. 3.Transfer the skillet to the oven and roast for 8 minutes for medium-rare doneness, checking that the internal temperature reaches about 54°C.

💡 Use a meat thermometer if unsure—duck continues to cook slightly while resting, so avoid overcooking in the oven.

• 30 ml rendered duck fat⇄
• 400 g Brussels sprouts⇄
• 60 g shallot⇄

1. 1.Pour off all but 2 tablespoons of rendered duck fat from the skillet used for searing.
2. 2.Over medium-high heat, add halved Brussels sprouts cut-side down and cook without moving for 4 minutes until charred and golden on the cut side.
3. 3.Toss and add diced shallot, cooking for an additional 2 minutes until softened.

💡 Using the duck fat infuses the sprouts with a rich, savory flavor that olive oil can’t replicate.

• 20 ml balsamic vinegar⇄
• 30 g hazelnuts⇄
• 30 g pomegranate seeds⇄
• 4 g salt⇄
• 2 g black pepper⇄

1. 1.Deglaze the skillet with a splash of balsamic vinegar, scraping up any browned bits.
2. 2.Season with salt and pepper, then toss in crushed hazelnuts and pomegranate seeds for texture and color.
3. 3.Cook for 1 minute to warm through.

💡 The balsamic vinegar adds a subtle tang that balances the richness of the duck fat.

Remove duck breasts from the oven and transfer to a cutting board; let rest for 5 minutes to allow juices to redistribute before slicing.

💡 Resting the duck ensures it stays juicy—don’t skip this step even if tempted to slice immediately.