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Grilled Duck Breast with Roasted Brussels Sprouts and Sweet Potato Mash
Grilled Duck Breast with Roasted Brussels Sprouts and Sweet Potato Mash

Grilled Duck Breast with Roasted Brussels Sprouts and Sweet Potato Mash
A balanced paleo dinner featuring succulent duck breast, nutrient-rich Brussels sprouts, and creamy sweet potato mash.
Grilled Duck Breast with Roasted Brussels Sprouts and Sweet Potato Mash
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Duck Breast with Roasted Brussels Sprouts and Sweet Potato Mash
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook until the skin is crispy, about 6-8 minutes.
  4. Flip the duck breasts and cook for another 3-4 minutes. Transfer to a baking dish.
  5. Toss Brussels sprouts with olive oil, minced garlic, thyme, salt, and pepper. Spread on a baking sheet.
  6. Roast Brussels sprouts in the oven for 20-25 minutes until tender.
  7. Peel and cube sweet potatoes. Boil in salted water until soft, about 15 minutes.
  8. Mash sweet potatoes with a little olive oil, salt, and pepper until smooth.
  9. Let the duck rest for 5 minutes before slicing.
  10. Serve sliced duck breast with roasted Brussels sprouts and sweet potato mash.
Nutrition Per Serving 800 g Per 100g
Energy 595 kcal 74 kcal
Protein 50 g 6.3 g
Fibre 8 g 1.0 g
Salt 1 g 0.1 g
Sugar 10 g 1.3 g
Carbohydrates 45 g 5.6 g
Fat 35 g 4.4 g
  • 2
    item
     duck breast
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

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

Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook until the skin is crispy, about 6-8 minutes.

Flip the duck breasts and cook for another 3-4 minutes. Transfer to a baking dish.

Toss Brussels sprouts with olive oil, minced garlic, thyme, salt, and pepper. Spread on a baking sheet.

Roast Brussels sprouts in the oven for 20-25 minutes until tender.

Peel and cube sweet potatoes. Boil in salted water until soft, about 15 minutes.

Mash sweet potatoes with a little olive oil, salt, and pepper until smooth.

Let the duck rest for 5 minutes before slicing.

Serve sliced duck breast with roasted Brussels sprouts and sweet potato mash.

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