| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 25g | 10g | 26g |
| sugars | fibre | protein | salt |
| 20g | 5g | 40g | 1.2g |
Why I Love German Duck Breast with Orange Sauce and Brussels Sprouts
I’ve always been a lover of the savory and fresh flavors of New England dishes, and this German tradition of Duck Breast with Orange Sauce and Brussels Sprouts has drawn me in with its similar grounding in hearty, robust tastes. From the first time I prepared it, the blend of citrusy tang of the orange sauce paired perfectly with the sultry flavors of the duck and served alongside the earthy Brussels sprouts created a harmony that brought me back to seaside family dinners, where we used to create similar symphony of flavors.
The Inspiration Behind the Dish
Although the core of my culinary explorations remain close to coastal Maine where I was born and raised, I have found a love for diverging slightly away from my seafood centered comfort zone. This recipe drew my attention initially due to its resemblance in texture and layered complexity to Lobster Bordelaise, a dish Erin and Samantha raved about all summer.
The inspiration for embarking on this German culinary adventure hails from the kitchen of renowned Chef Tom Kerridge. While Kerridge isn’t the original creator of this timeless recipe, his innovative approach to traditional classics ignited my interest in branching out.
The Harmony of Flavors
What truly makes me treasure the Duck Breast with Orange Sauce and Brussels Sprouts recipe is the harmonious interplay of flavors. Drawing on the robust flavors of the duck breast, the zingy and smooth orange sauce cuts through, creating a delicious contrast that whets the appetite. The addition of earthy Brussels sprouts, seasoned with garlic and caraway seeds, ties the dish together, adding a welcome textural divergence.
Without a doubt, this recipe stands strong on its own. Yet, I find that it lip-smackingly pairs well with something cooling and fresh, similar to a traditional German potato salad or even a simple green salad tossed with vinaigrette.
So, whether you’re looking for an exciting recipe to shake up your weekly menu, or preparing a lavish dinner for a special occasion, the Duck Breast with Orange Sauce and Brussels Sprouts is one that you’ll come back to time and time again. Well, at least, I certainly did!
What You’ll Need
- 3 large duck breasts
- Salt and black pepper for seasoning
- 1 tablespoon olive oil
- 2 teaspoons cornstarch
- 1/3 cup granulated sugar
- 1/2 cup orange juice
- Zest of 1 orange
- 1 tablespoon white wine vinegar
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1 lb Brussels sprouts
- 2 garlic cloves, minced
- 1 teaspoon caraway seeds
Method
Step One
Prick the duck breasts all over with a fork and season generously with salt and pepper. Preheat a heavy-based skillet over medium heat and add olive oil. Place the duck breasts, skin-side down, into the skillet and cook for about 6-7 minutes until the skin turns golden brown and crispy. Flip the breasts over and cook for another 3-4 minutes. Once done, remove the breasts from the skillet and cover with tin foil to keep them warm.
Step Two
In the same skillet, whisk in the cornstarch until it’s fully combined with the leftover fats from the duck. Then, add granulated sugar and stir continuously until it starts to caramelize and turn brown. Slowly add orange juice to the skillet while stirring, letting the sugar dissolve completely.
Step Three
Add orange zest, white wine vinegar, and chicken stock to the mixture. Stir continuously and let it simmer for about 2-3 minutes, until the sauce thickens. Add butter to the sauce, stirring until it’s completely melted and incorporated. Keep the sauce warm over low heat.
Step Four
In another skillet, over medium heat, add some olive oil. Cut the Brussels sprouts in half and add them to the skillet along with the minced garlic and caraway seeds. Cook for about 10 minutes, until the sprouts turn golden brown and are cooked through. Season with salt and pepper to taste.
Step Five
Uncover the duck breasts and slice them thinly. Serve the sliced duck breasts with a generous amount of orange sauce over top, accompanied by the Brussels sprouts on the side. Enjoy your Duck Breast with Orange Sauce and Brussels Sprouts!
