Duck breast with roasted Brussels sprouts and pumpkin

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!

Enjoy your meal!