Serves:
2
Ingredients:
2 ea Duck Breast (6 oz. each)
1 cup Brussels Sprouts (quartered)
2 tbsp sliced almonds (toasted)
1 tbsp olive oil
salt & pepper
Preparation:
1. Preheat oven to 350°. Toss the Brussels sprouts with olive oil, season with salt and pepper, place in a small baking dish and roast in the oven for 10 minutes. Add almonds and cook for 5 more minutes.
2. Season the duck breast with salt and pepper. In a sauté pan over low heat, sear the breast, skin side down, and cook slowly until most of the fat has rendered (takes about 6 to 8 minutes). Turn the duck breast over and place in the oven for about 5 minutes. Remove the duck from the pan and rest in a warm place for 5 minutes.
