Duck Breast Fillet on Wild Rice and Brussels Sprouts Pan with Orange Sauce

Ingredients

• Salt
• 250 g ORYZA (natural & wild rice)
• 600 g duck breast fillet (skinless; about 2 pieces)
• 3 tbsp olive oil
• 600 g Brussels sprouts
• 2 shallots
• 1 tbsp lime juice
• Pepper
• nutmeg
• 2 oranges
• 1 sprig rosemary
• 2 tsp spelt whole‑grain flour
• 1 tsp Dijon mustard
• 1 tsp Honey

Instructions

1. 1.

   Bring 500 ml salted water to a boil for the rice. Add ORYZA natural & wild rice, stir once, and simmer on low heat in a covered pot for 25–30 minutes. Remove from heat and let stand covered.

2. 2.

   Meanwhile rinse duck breast fillets, pat dry, and split lengthwise. Heat 1 tbsp oil in a pan, sear the fillets over medium heat for 3–4 minutes per side. Transfer to a baking dish and bake in a preheated oven at 160 °C (convection 140 °C; gas: level 2) for 15–20 minutes.

3. 3.

   In the meantime clean Brussels sprouts, remove outer leaves, wash, and halve them. Peel and chop one shallot. Heat 1 tbsp oil in a pan, sauté half the shallots over medium heat for 3 minutes. Add Brussels sprouts and cook for 7 minutes over medium heat, stirring occasionally. Deglaze with lime juice and season with salt, pepper, and a pinch of freshly grated nutmeg. Fold in the rice and taste again.

4. 4.

   Meanwhile halve the oranges and squeeze out the juice. Wash rosemary, shake dry, and finely chop. Sauté the remaining shallot in the pan with the remaining oil for 2 minutes over medium heat, dust with flour, then stir in the orange juice. Simmer the sauce for 5 minutes. Stir in mustard and honey, seasoning with salt, pepper, and rosemary.

5. 5.

   Remove fillets from the oven, let rest about 5 minutes, then slice into strips. Plate the rice‑Brussels sprouts pan with the meat and sauce on four plates.