Adapted from foodnetwork.com.
4 boneless skin-on duck breasts
4 cups brussel sprouts, cleaned and halved
good quality balsamic vinegar (optional)
9 oz pineapple juice
1/4 cup sea salt
1/2 Tbsp dried thyme
1 Tbsp black peppercorns
|Arrange duck in steamer in a single|
layer with the skin-side up.
- Combine the brine ingredients in a large resealable bag.
- Add the duck breasts and seal the bag, removing as much air from the bag as possible.
- Gently move the duck around so it is evenly coated with the brine. Refrigerate for at least 2.5 hours (I refrigerated mine for about 5), rotating the bag occasionally so the duck is evenly brined.
- Place a large cast-iron skillet in oven and heat oven to 475 degrees F.
- While oven and pan heat, place duck in a single layer in a large steamer insert or colander set inside a large stock pot with 1-2 inches of water in the bottom. Be careful to arrange duck in a single layer, leaning it up the side, if necessary.
- Steam breasts for 30 minutes.
- Using metal tongs, carefully place steamed duck, skin-side down into cast-iron skillet. Press gently to enable as much of the skin surface as possible to contact the skillet. Cook for 7 minutes.
- Remove duck and let rest on a plate lightly tented with foil. Place brussel sprouts in skillet in the rendered duck fat, flat side down. Roast for 5 minutes over medium heat, or until brussel sprouts are lightly toasted. Add 1/4 cup water, cover, and steam for 5 minutes. Lightly season with sea salt. Drizzle with balsamic, if desired.
- To serve, slice duck breast and fan on plate. Arrange brussel sprouts and sweet potato puree on the side.
|Duck will develop a crisp crust after|
roasting it skin-down in the skillet.