Herb-Crusted Duck Breast with Brussels Sprout Hash

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

Score the duck breast skin in a diamond pattern without cutting into the meat; 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.

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

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

Pour off all but 2 tablespoons of rendered duck fat from the skillet used for searing; 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; toss and add diced shallot, cooking for an additional 2 minutes until softened.

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

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