Winter Spiced Duck Breast Recipe

Score the Skin

Using a sharp knife, carefully score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

Season the Duck

Rub the salt, black pepper, cinnamon, and nutmeg all over the duck breasts, ensuring an even coating.

Sear the Duck

In a skillet, heat the olive oil over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip the breasts and cook for an additional 4-6 minutes for medium-rare, or longer to your desired doneness.

Rest the Duck

Remove the duck from the skillet and let it rest for at least 5 minutes before slicing.

Prepare Brussels Sprouts

Trim the ends off the Brussels sprouts and cut them in half.

Sauté Brussels Sprouts

In the same skillet used for the duck, add butter and minced garlic. Once melted, add the Brussels sprouts cut-side down. Sauté for about 8-10 minutes until golden brown and tender. Season with salt and black pepper.

Combine Ingredients

In a small saucepan, combine fresh cranberries, port wine, brown sugar, cinnamon stick, and water.

Cook the Sauce

Bring to a boil, then reduce heat to a simmer. Cook for about 15 minutes until the cranberries burst and the sauce thickens. Remove the cinnamon stick before serving.

Cook Quinoa

Rinse quinoa under cold water. In a saucepan, combine quinoa, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy.

Finish the Quinoa

Fluff the quinoa with a fork and drizzle with olive oil before serving.

Plate the Dish

Slice the duck breast and place it on a plate alongside the sautéed Brussels sprouts and a serving of quinoa. Drizzle the cranberry port wine sauce over the duck and serve immediately.