Crispy Pan-Seared Duck Breast with Balsamic Glazed Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Duck Breast with Balsamic Glazed Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Balsamic Glazed Brussels Sprouts

Savor the rich, crispy duck breast paired with tender Brussels sprouts glazed in a tangy balsamic reduction. This dish offers a delightful mix of savory, sweet, and slightly tangy flavors, balancing the deep umami of duck with the fresh crunch of roasted greens.

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NUTRITION

410kcal
Protein
36.2g
Fat
25.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 ounces Duck Breast

1 cup Brussels Sprouts

1 tablespoon Balsamic Vinegar

1 teaspoon Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Score the skin of the duck breast lightly and season both sides with salt and pepper.

  • 2

    Preheat a skillet over medium-high heat. Place the duck breast skin-side down in the dry skillet to render the fat, cooking for about 5-6 minutes until the skin is crispy.

  • 3

    Flip the duck and cook for an additional 3-4 minutes for medium-rare, or adjust the time to your preferred doneness. Remove the duck from the skillet and let it rest.

  • 4

    Meanwhile, trim and halve the Brussels sprouts. In another pan, heat a teaspoon of olive oil over medium heat, and add minced garlic. Sauté until fragrant.

  • 5

    Add the Brussels sprouts to the pan and cook until they start to caramelize, about 5 minutes.

  • 6

    Pour in the balsamic vinegar and continue to cook for an additional 2 minutes until the vinegar reduces to a glaze that coats the sprouts.

  • 7

    Slice the rested duck breast thinly and serve alongside the glazed Brussels sprouts.

Crispy Pan-Seared Duck Breast with Balsamic Glazed Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Duck Breast with Balsamic Glazed Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Duck Breast with Balsamic Glazed Brussels Sprouts

Savor the rich, crispy duck breast paired with tender Brussels sprouts glazed in a tangy balsamic reduction. This dish offers a delightful mix of savory, sweet, and slightly tangy flavors, balancing the deep umami of duck with the fresh crunch of roasted greens.

NUTRITION

410kcal
Protein
36.2g
Fat
25.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 ounces Duck Breast

1 cup Brussels Sprouts

1 tablespoon Balsamic Vinegar

1 teaspoon Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Score the skin of the duck breast lightly and season both sides with salt and pepper.

  • 2

    Preheat a skillet over medium-high heat. Place the duck breast skin-side down in the dry skillet to render the fat, cooking for about 5-6 minutes until the skin is crispy.

  • 3

    Flip the duck and cook for an additional 3-4 minutes for medium-rare, or adjust the time to your preferred doneness. Remove the duck from the skillet and let it rest.

  • 4

    Meanwhile, trim and halve the Brussels sprouts. In another pan, heat a teaspoon of olive oil over medium heat, and add minced garlic. Sauté until fragrant.

  • 5

    Add the Brussels sprouts to the pan and cook until they start to caramelize, about 5 minutes.

  • 6

    Pour in the balsamic vinegar and continue to cook for an additional 2 minutes until the vinegar reduces to a glaze that coats the sprouts.

  • 7

    Slice the rested duck breast thinly and serve alongside the glazed Brussels sprouts.