Seared Duck Breast with Roasted Brussels Sprouts and Walnuts
Nutritional Information
Crispy-skinned duck breast served with roasted Brussels sprouts and toasted walnuts. Duck renders its own fat for roasting—no extra oil needed. A rich, keto-forward whole-food plate.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs duck breast (skin-on)
- 8 ozs Brussels sprouts, halved
- 1 oz walnuts, roughly chopped
- 1 teaspoon fresh thyme leaves
- 1 pinch sea salt and black pepper
Score duck skin lightly and season with salt and pepper.
Place duck skin-side down in a cold skillet. Turn heat to medium and allow fat to render for 8–10 minutes until skin is deep golden and crisp. Remove excess liquid if needed; finish 3–4 minutes skin-side up or finish in a 400°F oven for 6–8 minutes for medium.
Meanwhile, arrange halved Brussels sprouts cut-side down on a baking sheet. Scatter walnuts and thyme among them. Roast at 400°F (200°C) for 14–18 minutes until tender and caramelized (use some rendered duck fat from pan if desired to baste a bit).
Slice duck and serve alongside roasted Brussels sprouts and walnuts.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!