Duck breast with roasted Brussels sprouts and pumpkin
Difficulty
Medium 👍Ingredients
Utensils
oven, cutting board, knife, baking dish, small bowl, small pot, wooden spoon, sieve, frying pan, aluminum foil
How-To Videos
How to prepare garlic
How to strain
How to prepare Brussels sprouts
How to cut Hokkaido pumpkin
Nutrition per serving
Step 1/7
- 200 g Hokkaido pumpkin
- 1½ shallots
- 250 g Brussels sprouts
- 1½ 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
- 2½ tbsp olive oil
- 2 tbsp orange juice
- ½ tbsp maple syrup
- ¼ tsp cayenne
- ¼ tsp cinnamon
- ¼ 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
- 160 g cranberries
- 60 g cane sugar
- 100 ml water
- 125 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
- 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
- 200 g 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
- 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!