Duck breast with roasted Brussels sprouts and pumpkin

Step 1/7

• 400 g Hokkaido pumpkin
• 3 shallots
• 500 g 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

• 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

• 320 g cranberries
• 120 g 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

• 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

• 400 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.