Pan-Seared Duck Breast with Wild Rice and Roasted Brussels Sprouts
Succulent duck breast with crispy skin served alongside nutty wild rice and roasted Brussels sprouts with balsamic glaze
Pan-Seared Duck Breast with Wild Rice and Roasted Brussels Sprouts is a dinner recipe ready in about 60 minutes. Each serving has approximately 750 kcal, 59g protein, 88g carbs, 22g fat. It fits a high-protein diet.
Bring chicken broth to boil, add wild rice and reduce to simmer, cover and cook for 40 minutes until tender
Score the duck skin in a crosshatch pattern without cutting into the meat
Heat an oven-safe skillet over medium-high heat (no oil needed initially)
Place duck breast skin-side down and cook for 6-7 minutes until skin is crispy and fat renders out
Flip duck and sear meat side for 3 minutes
Transfer skillet to 190°C oven and cook for 8-10 minutes for medium-rare
Remove duck and let rest for 5 minutes
Toss Brussels sprouts with olive oil, garlic, rosemary, salt and pepper
Roast Brussels sprouts at 200°C for 20 minutes until caramelized
Drizzle Brussels sprouts with balsamic vinegar
Slice duck breast and serve with wild rice and Brussels sprouts