Duck breast with roasted Brussels sprouts and 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!