Duck Breast with Brussels Sprouts

Ingredients

• 1 kg Brussels sprouts
• Salt
• 500 g duck breast fillet without skin (2 fillets)
• 1 tbsp oil
• juice of 1 orange
• 400 ml duck stock
• 1 tbsp Cornstarch
• Pepper
• a pinch grated nutmeg
• 1 tbsp butter
• 1 tbsp chopped parsley
• oranges for garnish

Instructions

1. 1.

   Clean and rinse Brussels sprouts, then cook in salted water for 12-15 minutes.

2. 2.

   Season duck breast fillets with salt and pepper. Heat oil in a non‑stick pan. Sear the fillets on both sides. Deglaze with orange juice and add duck stock. Cook over medium heat for 12-15 minutes, turning occasionally. Remove duck from pan and keep warm covered.

3. 3.

   Whisk cornstarch with a little cold water and stir into the stock. Bring to a boil. Season sauce with salt and pepper.

4. 4.

   Drain Brussels sprouts and season with nutmeg. Add butter pieces and toss the sprouts. Fold in parsley.

5. 5.

   Slice duck fillets, arrange on a plate with sauce and Brussels sprouts. Garnish with parsley and orange slices before serving.

6. 6.

   Serve with salted potatoes alongside the duck breast with Brussels sprouts.