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⇄

1. 1.In a small bowl, combine softened butter with chopped thyme, rosemary, minced shallot, garlic, lemon zest, salt, and pepper, mixing thoroughly until uniform.
2. 2.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⇄

1. 1.Score the skin of the duck breasts in a diamond pattern using a sharp knife, ensuring not to cut into the meat.
2. 2.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⇄

1. 1.Preheat oven to 200°C.
2. 2.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.

1. 1.Place Brussels sprouts in the preheated oven at 200°C.
2. 2.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.

1. 1.Place duck breasts skin-side down in a cold, heavy skillet or cast-iron pan.
2. 2.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.

1. 1.Flip the duck breasts to the flesh side.
2. 2.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.

1. 1.Remove duck breasts from the pan.
2. 2.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.

1. 1.Slice the rested duck breast thinly across the grain to ensure tenderness.
2. 2.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.