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Seared Duck Breast with Pomegranate Glaze and Roasted Brussels Sprouts
Seared Duck Breast with Pomegranate Glaze and Roasted Brussels Sprouts

Seared Duck Breast with Pomegranate Glaze and Roasted Brussels Sprouts
A sophisticated dish featuring succulent duck breast with a tangy pomegranate glaze, complemented by seasonal roasted Brussels sprouts.
Seared Duck Breast with Pomegranate Glaze and Roasted Brussels Sprouts

Provide a balanced meal with high-quality protein and seasonal vegetables, supporting energy levels and nutrient intake.

Ingredients:
1
Servings
  • 1
    item
     duck breast
  • 100
    ml
     pomegranate juice
  • 1
    tbsp
     honey
  • 150
    g
     brussels sprouts
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Seared Duck Breast with Pomegranate Glaze and Roasted Brussels Sprouts
Instructions:
  1. Score the skin of the duck breast and season with salt and pepper.
  2. Heat a skillet over medium-high heat and place the duck breast skin-side down, searing for about 6 minutes until the skin is crispy.
  3. Flip the duck breast and cook for another 4 minutes for medium-rare.
  4. Remove the duck from the skillet and let it rest.
  5. In the same skillet, add pomegranate juice and honey, simmering until reduced to a glaze consistency.
  6. Toss Brussels sprouts with olive oil, minced garlic, thyme, salt, and pepper.
  7. Roast Brussels sprouts in a preheated oven at 200°C for about 20 minutes until tender and caramelized.
  8. Slice the duck breast and serve with pomegranate glaze drizzled over, alongside roasted Brussels sprouts.
Nutrition Per Serving 492 g Per 100g
Energy 834.3 kcal 170 kcal
Protein 43.8 g 8.9 g
Fibre 6.3 g 1.3 g
Salt 0.4 g 0.1 g
Sugar 18.9 g 3.8 g
Carbohydrates 32.7 g 6.6 g
Fat 58.6 g 11.9 g
  • 1
    item
     duck breast
  • 100
    ml
     pomegranate juice
  • 1
    tbsp
     honey
  • 150
    g
     brussels sprouts
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
1
Servings
0

Score the skin of the duck breast and season with salt and pepper.

Heat a skillet over medium-high heat and place the duck breast skin-side down, searing for about 6 minutes until the skin is crispy.

Flip the duck breast and cook for another 4 minutes for medium-rare.

Remove the duck from the skillet and let it rest.

In the same skillet, add pomegranate juice and honey, simmering until reduced to a glaze consistency.

Toss Brussels sprouts with olive oil, minced garlic, thyme, salt, and pepper.

Roast Brussels sprouts in a preheated oven at 200°C for about 20 minutes until tender and caramelized.

Slice the duck breast and serve with pomegranate glaze drizzled over, alongside roasted Brussels sprouts.

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