Duck breast with Brussels sprouts

Name: Duck breast with Brussels sprouts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Duck breasts (à approx. 400 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Brussels sprouts; 12 Lasagne sheets; 1 glass (400 ml) Duck fund; 100 ml white port; 1 TABLESPOON Cornstarch; 2 TABLESPOONS sliced almonds; 7-10 Tbsp Thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Duck breasts (à approx. 400 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Brussels sprouts
12 Lasagne sheets
1 glass (400 ml) Duck fund
100 ml white port
1 TABLESPOON Cornstarch
2 TABLESPOONS sliced almonds
7-10 Tbsp Thyme
7-10 Tbsp Aluminium foil

Directions

1
Wash duck breasts, pat dry and cut the skin in small lozenges. Season with salt and pepper. Sauté duck breasts on the skin side, then turn and fry for another 2-3 minutes.
2
Place the duck breast on the fat pan of the oven and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes.
3
Cook the lasagne plates in plenty of boiling salted water for 10-12 minutes. Remove the duck breast, wrap in aluminium foil and let it rest. Dissolve the roast with the duck stock and pour into a pot. Add port wine and bring to the boil.
4
Stir starch with a little cold water until smooth. Thicken the sauce with it, bring to the boil briefly. Season to taste with salt and pepper. Roast the almonds in a pan without fat, take them out. Sliced duck breasts
5
Arrange on plates with lasagne leaves, Brussels sprouts and some sauce. Sprinkle with almond flakes. Garnish with thyme if desired.