We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

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

Pan-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.
Pan-Seared Duck Breast with Pomegranate Glaze and Roasted Brussels Sprouts
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: 20 minutes
Cooking Time: 30 minutes
Pan-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, cooking 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 on top, 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, cooking 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 on top, alongside roasted Brussels sprouts.

Contact About
Privacy Policy Terms of Service Sitemap