Duck breast with honey mustard sauce

Ingredients

• 2 duck breast fillets (250 g each)
• 3 cloves of garlic
• 1 tsp Mustard
• juice of 1 pink grapefruit
• 200 ml duck stock (glass)
• 3 tsp Honey
• 1 tsp Cornstarch
• Salt
• Pepper
• 500 g Brussels sprouts
• Salt
• 2 tbsp almond slivers
• Grated nutmeg

Instructions

1. 1.

   Score the skin of the duck breasts crosswise. Sear duck breasts skin-side down in a hot pan. Flip and sear the meat side. Reduce heat, add garlic cloves and cook duck for 15-18 minutes, turning occasionally. Wrap duck in foil to keep warm.

2. 2.

   Deglaze the pan with grapefruit juice and pour in duck stock. Stir in honey and mustard, simmer about 5 minutes. Whisk cornstarch with a little cold water until smooth, stir into sauce, simmer another minute. Season with salt and pepper. Remove garlic cloves.

3. 3.

   Clean Brussels sprouts, rinse, boil in salted water for 15-20 minutes. Toast almond slivers. Drain sprouts, season with nutmeg, mix in almonds.

4. 4.

   Slice duck breast with honey mustard sauce and serve alongside Brussels sprouts.