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Duck Breast with Charred Citrus

Wonderfully rich, duck breast is the under appreciated hero of the holiday season. Fancy and delicious, duck pairs so well with the bright citrus of the season. Shaved brussels sprouts are the perfect balance to the rich main dish. Show off, treat yourself, and enjoy!


This recipe has all the richness you’d expect from duck, with the added brightness of citrus and brussel sprouts to round out the flavors. We recommend making this in a seasoned carbon steel pan. Add a crusty baguette or buttery mashed potatoes as an additional side.

Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes


  • 2 duck breasts, skin on
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 oranges, halved
  • 1 lemon, halved
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme leaves
  • Optional garnish: fresh orange zest, fresh thyme


1.Sear the duck breasts:

  1. Preheat your oven to 400°F (200°C).
  2. Season the duck breasts with salt and pepper on both sides.
  3. Heat olive oil in a large ovenproof skillet over medium-high heat.
  4. Place the duck breasts skin side down in the skillet. Cook for 5-6 minutes or until the skin is golden and crispy.
  5.  Flip the duck breasts over and cook for an additional 2 minutes.
  6. Remove the duck breasts from the skillet and set aside. They will return to the oven with the Brussels sprouts later for a final cook.

2.Char the citrus and fry the brussels sprouts:

  1.  In the same skillet, place the halved oranges and lemon cut side down. Cook for 2-3 minutes or until they start to char, then remove and set aside.
  2. Add the Brussels sprouts to the skillet and toss them in the remaining fat. Season with salt and pepper. Cook for about 3-4 minutes until they start to get golden edges.
  3. Drizzle the Brussels sprouts with balsamic vinegar and honey. Add the minced garlic and thyme leaves and toss to coat evenly.
  4. Place the duck breasts back in the skillet with the Brussels sprouts, skin side up, and roast for another 5-7 minutes, or until the duck reaches your desired level of doneness (135°F for medium-rare).
  5. Let the duck breasts rest for a few minutes before slicing.

Serve the sliced duck breasts with the roasted Brussels sprouts and charred citrus on the side. Squeeze the charred citrus over the duck just before serving  to add a smoky citrus flavor. Garnish with fresh orange zest and additional thyme if desired. Enjoy your Duck Breast with Charred Citrus and Brussels Sprouts!