Seared Duck Breast with Pan-Roasted Brussels Sprouts
Nutritional Information
Duck breast seared to render its fat used to caramelize Brussels sprouts — a rich, whole-food keto dinner without added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 breasts duck breast (about 6 oz each)
- 12 ozs Brussels sprouts, halved
- 1 teaspoon sea salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh orange zest (optional, for brightness)
Score duck skin in a crosshatch pattern without cutting into flesh. Season both sides with salt and pepper.
Place duck breasts skin-side down in a cold skillet. Turn heat to medium and let fat slowly render, 8–12 minutes, til skin is deep golden and crisp.
Flip and sear briefly, 2–3 minutes more. Remove duck to rest and keep warm.
Using the rendered duck fat in the pan, add Brussels sprouts cut-side down. Roast on medium-high until deeply caramelized, 6–8 minutes. Season with remaining salt.
Slice duck breasts and serve atop the roasted Brussels sprouts. Sprinkle with orange zest if using.
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