Duck breast with roasted Brussels sprouts and pumpkin

Duck breast with roasted Brussels sprouts and pumpkin

Based on 13 ratings

Difficulty

Medium 👍
35
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g duck breast
500 g Brussels sprouts
400 g Hokkaido pumpkin
shallots
3 cloves garlic
5 tbsp olive oil
4 tbsp orange juice
1 tbsp maple syrup
½ tsp cayenne
½ tsp cinnamon
½ tsp ground caraway
320 g cranberries
120 g cane sugar
200 ml water
250 ml brandy
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • small pot
  • wooden spoon
  • baking dish
  • oven
  • sieve
  • aluminum foil
  • cutting board
  • knife
  • small bowl

Enjoy with

Pinot noir
A lean, light-bodied red wine matches great with the exceptional combination of oven-roasted vegetables and juicy duck.

Nutrition per serving

Cal
768
Protein
26g
Fat
37g
Carb
47g

Step 1/7

Preheat oven at 200°C/400°F. Cut Hokkaido pumpkin into bite-sized pieces. Peel and quarter shallots. Clean and halve Brussels sprouts. Peel and mince garlic.
  • 400 Hokkaido pumpkin
  • 3 shallots
  • 500 Brussels sprouts
  • 3 cloves garlic
  • oven
  • cutting board
  • knife

Preheat oven at 200°C/400°F. Cut Hokkaido pumpkin into bite-sized pieces. Peel and quarter shallots. Clean and halve Brussels sprouts. Peel and mince garlic.

Step 2/7

In a small bowl, mix olive oil, orange juice, maple syrup, cayenne, cinnamon, ground caraway, salt, and pepper. Transfer Brussels sprouts and pumpkin to a baking dish, add marinade, and stir to combine. Roast for approx. 35 – 40 min. at 200°C/400°F.
  • 5 tbsp olive oil
  • 4 tbsp orange juice
  • 1 tbsp maple syrup
  • ½ tsp cayenne
  • ½ tsp cinnamon
  • ½ tsp ground caraway
  • salt
  • pepper
  • baking dish
  • small bowl

In a small bowl, mix olive oil, orange juice, maple syrup, cayenne, cinnamon, ground caraway, salt, and pepper. Transfer Brussels sprouts and pumpkin to a baking dish, add marinade, and stir to combine. Roast for approx. 35 – 40 min. at 200°C/400°F.

Step 3/7

Meanwhile, mix cranberries, sugar, water, and brandy in a small pot. Let simmer for approx. 10 min., stirring occasionally.
  • 320 cranberries
  • 120 cane sugar
  • 200 ml water
  • 250 ml brandy
  • small pot

Meanwhile, mix cranberries, sugar, water, and brandy in a small pot. Let simmer for approx. 10 min., stirring occasionally.

Step 4/7

Strain cranberry sauce through a sieve, using a wooden spoon to press the juice out of the cranberries. Remove from heat.
  • wooden spoon
  • sieve

Strain cranberry sauce through a sieve, using a wooden spoon to press the juice out of the cranberries. Remove from heat.

Step 5/7

Score the skin-side of the duck breast in a diamond pattern. Transfer to a hot frying pan set over medium-high heat, skin side-down, and sear for approx. 3 – 4 min., or until golden brown. Season with salt and pepper. Flip and sear the other side for approx. 3 – 4 min.
  • 400 duck breast
  • salt
  • pepper
  • frying pan
  • cutting board
  • knife

Score the skin-side of the duck breast in a diamond pattern. Transfer to a hot frying pan set over medium-high heat, skin side-down, and sear for approx. 3 – 4 min., or until golden brown. Season with salt and pepper. Flip and sear the other side for approx. 3 – 4 min.

Step 6/7

Transfer duck breasts to a piece of aluminium foil, wrap, then transfer to the oven for approx. 5 – 6 min. to rest.
  • aluminum foil

Transfer duck breasts to a piece of aluminium foil, wrap, then transfer to the oven for approx. 5 – 6 min. to rest.

Step 7/7

Remove duck and roasted vegetables from the oven. Remove duck from aluminum foil and thinly slice. Serve Brussels sprouts and pumpkin alongside duck and top with cranberry sauce. Enjoy!

Remove duck and roasted vegetables from the oven. Remove duck from aluminum foil and thinly slice. Serve Brussels sprouts and pumpkin alongside duck and top with cranberry sauce. Enjoy!