Duck Breasts with Brussels Sprouts

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Duck Breasts with Brussels Sprouts
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
401
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories401 kcal(19 %)
Protein31.1 g(32 %)
Fat26.7 g(23 %)
Carbohydrates9 g(6 %)

Ingredients

for
4
Ingredients
36 ounces Brussels sprouts
salt
2 duck legs (each about 8 oz, skinless)
1 tablespoon vegetable oil
1 Oranges (juice)
14 ounces duck stock (or chicken stock)
1 tablespoon cornstarch
peppers
1 pinch grated Nutmeg
1 tablespoon butter
1 tablespoon chopped parsley
Oranges (for garnish)
How healthy are the main ingredients?
Brussels sproutssaltOrangeNutmegparsley

Preparation steps

1.

Rinse the Brussels sprouts and cook in a pot of boiling salted water for 12-15 minutes.

2.

Season the duck with salt and pepper to taste. Heat the oil in a nonstick skillet. Add the duck and cook until golden on both sides. Stir in the orange juice and duck stock, and simmer over medium heat for 12-15 minutes. Remove the duck and keep warm.

3.

In a bowl, stir the cornstarch with some cold water until smooth. Stir into the sauce and bring to a boil until thickened. Season with salt and pepper to taste.

4.

Drain the Brussels sprouts and season with nutmeg. Add the butter and toss until the Brussels sprouts are coated. Stir in the parsley.

5.

Slice the duck breasts. Serve on plates with the sauce and Brussels sprouts. Serve garnished with the orange slices and parsley.

6.

Serve with boiled potatoes if desired.