How can something with a simple list of ingredients and easy execution be so entrancing and delectable? Plump duck breasts pan-friend in its own fat and tossed with sauteed brussels sprouts and fennel. Then drizzled with fresh clementine juice. It’s just so mind blowing.
I would not cook duck breasts any other way than in its own fat and skin. Duck fat is rich, flavorful, good for you, and incredibly satiating. I may be silly, but I get really excited when I see these beautiful pieces of duck transform into a juicy and savory dish. The meat is so buttery and tender, it instantly dissolves in your mouth and overwhelms your taste buds with culinary pleasure.
I’ve warmed up to brussels sprouts lately. Before I saw them as annoying little cabbage balls that could only be roasted. I didn’t care to probe around with them in the kitchen until I other bloggers and chefs get creative with them, so I developed an interest to play with them. Chopped and stir fried in two kinds of fat, is my favorite thing now. Yes, butter and duck fat are slathered over the brussels and heated until they all melt with each other.
Fennel and cranberries are added for a touch of sweetness to balance the bitterness of the brussels. But only slightly. The sweet, tart, and bitterness affinity enhance the opulent flavor of duck meat.
Fresh clementines are squeezed and zested on top of the dish as the final stroke of decadence. Can I take a moment and gush at this unique and attractive juicer? Simple and sleek and I’m having fun with it. A gentle squeeze and fresh juice flows out the spigot over this succulent dish.
Buttery duck breasts, aromatic brussels and fennel, sprinkles of cranberry, and finished with clementine squeezes fuse together for this sleek and radiant warm salad. I’m impressed.
- 2 Duck Breasts with Skin
- 4 cups of quartered Brussels Sprouts
- 2 Fennel Stalks, finely chopped (about ¼ cup worth)
- 2 Tablespoons of Coconut Aminos
- ⅓ cup of Dried Cranberries
- 1 Tablespoon of Butter or Ghee
- 2 teaspoons of Salt
- 2 teaspoon of Pepper
- 2 Clementines
- Preheat oven to 375F degrees.
- Score the duck by slicing a criss cross pattern over the skin layer, trying not to cut the meat. Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper on each side.
- Heat a skillet to medium and place the duck skin side down on the skillet. Lightly cover (or cover with parchment paper) and let cook for 10 minutes.
- Remove about half of the liquid fat and set aside for the brussels sprouts.
- Flip the duck breast over and transfer the skillet in the oven. Bake for 8-10 minutes until internal temperature reaches 155F.
- Heat another pan to medium and add the butter/ghee. Add the brussels sprouts, fennel, cranberries, and the coconut aminos.
- Cook for about 7-9 minutes, stirring occasionally, until the brussels reach desired tenderness. Add the rest of the salt and pepper to taste.
- Slice the duck breasts and serve over the brussels. Finish each plate with the juice and zest of one clementine.