Name: Duck breast with roasted Brussels sprouts and pumpkin
Prep time: 35 min
Cook time: 40 min
Total time: 35 min
Yield: 4
Cuisine: International
Ingredients: 14 oz duck breast; 1 lb Brussels sprouts; 14 oz Hokkaido pumpkin; 3 shallots; 3 garlic; 5 tbsp olive oil; 4 tbsp orange juice; 1 tbsp maple syrup; 0.5 tsp cayenne; 0.5 tsp cinnamon; 0.5 tsp ground caraway; 11.33 oz cranberries; 0.33 cup cane sugar; 0.75 cup water; 1 cup brandy; salt; pepper

Roasted goose leg with stuffed apples and polenta

Roasted goose legs with creamy pointed cabbage

Blood orange-glazed salmon

Easy shoyu ramen with chicken

Raclette

Lamb chops with rhubarb chutney

Chicken cacciatore

Quinoa salad with beetroot, sweet potatoes, and miso dressing

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.

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.

Meanwhile, mix cranberries, sugar, water, and brandy in a small pot. Let simmer for approx. 10 min., stirring occasionally.

Strain cranberry sauce through a sieve, using a wooden spoon to press the juice out of the cranberries. Remove from heat.

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.

Transfer duck breasts to a piece of aluminium foil, wrap, then transfer to the oven for approx. 5 – 6 min. to rest.

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!

Duck breast with roasted Brussels sprouts and pumpkin

Very tasty, the Brussels sprouts were still very bite, the sauce was very runny.

Without pumpkin, but with napkin dumplings 😊

In sum, a good dish. However, in the course of the recipe, shallots and garlic "disappear". Should you add 😉

There is a pumpkin at home, so I searched for recipes about pumpkins. Very delicious, I thought that Cayenne chili powder tastes too rushing, so the seasoning just neutralizes that taste~ Orange juice is also the finishing touch.

Great combination. The next time I would cut the pumpkin in comparison to Brussels sprouts larger, because the cooking time is not equal. And a little more cumin than suggested. The cranberry sauce was pretty sweet, a bit flat. I spiced them up with a very good balsamic vinegar and a dash of chilli oil (of course, even put on) and, most importantly, let them reduce after passing something, so they thicker and more intense.

Duck breast with roasted Brussels sprouts and pumpkin

Ingredients

Utensils

Nutrition per serving

Step 1/7

Step 2/7

Step 3/7

Step 4/7

Step 5/7

Step 6/7

Step 7/7

Enjoy your meal!

Tags

More delicious ideas for you