Pan-Seared Duck Breast with Herb Butter and Roasted Brussels Sprouts

• 120 g butter, softened⇄
• 20 g fresh thyme leaves, finely chopped⇄
• 20 g fresh rosemary, finely chopped⇄
• 40 g shallot, finely minced⇄
• 20 g garlic, finely minced⇄
• 20 g lemon zest⇄
• 4 g salt⇄
• 4 g black pepper⇄

In a small bowl, combine softened butter with chopped thyme, rosemary, minced shallot, garlic, lemon zest, salt, and pepper, mixing thoroughly until uniform; set aside at room temperature to keep soft.

💡 Prepare this ahead of time and refrigerate if needed, but let it soften before serving for easy spreading.

• 800 g duck breast⇄
• 8 g salt⇄
• 4 g black pepper⇄

Score the skin of the duck breasts in a diamond pattern using a sharp knife, ensuring not to cut into the meat; season both sides generously with salt and pepper.

💡 Scoring helps render the fat evenly and crisps the skin without overcooking the meat.

• 600 g Brussels sprouts, trimmed and halved⇄
• 40 ml extra virgin olive oil⇄
• 4 g salt⇄
• 2 g black pepper⇄

Preheat oven to 200°C; toss halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer cut-side down for maximum browning.

💡 Cut-side down contact with the hot tray ensures caramelization and a nutty flavor.

Place Brussels sprouts in the preheated oven at 200°C and roast for 20-25 minutes, shaking the pan halfway through, until they are golden brown on the edges and tender when pierced with a fork.

💡 Don’t overcrowd the pan to avoid steaming; use two trays if necessary for even roasting.

Place duck breasts skin-side down in a cold, heavy skillet or cast-iron pan; turn heat to medium-low and cook for 10-12 minutes to slowly render the fat, until the skin is golden and crisp, pouring off excess fat as it accumulates.

💡 Starting in a cold pan prevents the skin from seizing up and ensures even fat rendering.

Flip the duck breasts to the flesh side and cook for an additional 4-6 minutes at medium heat for medium-rare, or until the internal temperature reaches 57°C; adjust timing for preferred doneness.

💡 Use a meat thermometer for precision; duck continues to cook slightly while resting.

Remove duck breasts from the pan and let them rest on a cutting board for 5 minutes to allow juices to redistribute, keeping the meat tender and moist.

💡 Cover loosely with foil to retain warmth without steaming the crisp skin.

• 20 ml lemon juice⇄

Remove Brussels sprouts from the oven once golden and tender; drizzle with fresh lemon juice for a bright finish and toss lightly to coat.

💡 A splash of lemon juice cuts through the richness of the duck and enhances the sprouts’ flavor.

Slice the rested duck breast thinly across the grain to ensure tenderness; top each serving with a generous spoonful of herb butter, allowing it to melt over the warm meat.

💡 Slicing against the grain shortens the muscle fibers for a more tender bite.