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Duck breast with roasted Brussels sprouts and pumpkin

Duck breast with roasted Brussels sprouts and pumpkin

Based on 15 ratings
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Enikö G.

Enikö G.

Contributor

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

Ingredients

2Servings
200 g
duck breast
250 g
Brussels sprouts
200 g
Hokkaido pumpkin
shallots
garlic
tbsp
olive oil
2 tbsp
orange juice
½ tbsp
maple syrup
¼ tsp
cayenne
¼ tsp
cinnamon
¼ tsp
ground caraway
160 g
cranberries
60 g
cane sugar
100 ml
water
125 ml
brandy
salt
pepper
MetricImperial

Utensils

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

How-To Videos

See all
how-to-strain

How to strain

how-to-prepare-garlic

How to prepare garlic

how-to-prepare-brussels-sprouts

How to prepare Brussels sprouts

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal768
Fat37 g
Protein26 g
Carb47 g
  • 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.
    • 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.
    • 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.
    • 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.
    • 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!

  • Enjoy your meal!

    Duck breast with roasted Brussels sprouts and pumpkin

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