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

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.

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.

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.

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.

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.

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.

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.

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

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.