Happy New Year! The second half of 2019 really flew by, didn’t it? I mean, clearly, because the last time I posted a recipe was back in June. I’ve been busy, but I’ve also been lazy.
AND I’d like to blame my lack of food creativity on Dan, who likes steal my things — one of which is my yellow notepad where I keep all of my recipes. Its absence has given me the excuse to put my recipe experimenting on hold. But NO LONGER. Not because we found the notebook — no, it’s still lost in the ruins of our apartment somewhere — but because I’m putting my big girl pants on and admitting that I’ve been lazy.
Now that it’s 2020, and people like to use a new year as a way to make resolutions and goals, I’m making a few of my own:
- Stop being lazy, and cook more!
- Venture out of my comfort zone, and try new recipes I’ve never tried before.
- Get better at baking, which, at the top of my list, are decorating sugar cookies and decorating cakes (yowzas, really out of my sphere of comfort).
- Improve on my food photography — actually ordered two more Replica surfaces! (Thanks, PayPal, for the encouragement. You know I am so easily swayed.)
- And last, but not, least, blog more often… let’s say at least once a month?
Are you setting any goals for yourself this year?
Today was a day! I am p-o-o-p-e-d. It’s the second and last day that I’ll be in the office this week. I thoroughly enjoy my work-from-home days. After getting home, I find my sweet honey boy has a cold. So, being the great girlfriend that I am, I made sure to cook him an excellent dinner, and this is what I came up with: pan-fried duck breast over caramelized soy Brussel sprouts. I think that may be a mouthful, and I hope it makes sense.
It’s a great weeknight dinner — seeing as though it takes ingredients that are, most likely, readily available in your fridge. And yes, duck is pretty swanky, so chicken thighs would do nicely in this dish, too!
Prep Time: 15 – 60 minutes Cook Time: 45 minutes Serves: 2
What You’ll Need
- 2 duck breasts, skin on
- 2 tbsp canola oil
- 1/4 c soy sauce
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1/2 juice of lime
- 2 tbsp light brown sugar
- 1/2 tsp ground black pepper
- 1 bird’s eye chili, finely chopped
- 3 garlic cloves, finely chopped
- 2-inch chunk of ginger, finely chopped
- 2 c Brussel sprouts, halved
- 1/2 red onion, thinly sliced
- 2 tbsp salted butter (I prefer Kerrygold), melted in microwave for about 20-30 seconds
- 1/4 c cilantro, finely chopped
How You’ll Do It
- Make the marinade by mixing 1 tbsp of canola oil, soy sauce, fish sauce, sesame oil, rice vinegar, lime juice, light brown sugar, black pepper, garlic, chili and ginger in a medium bowl.
- Once the marinade has been well combined, add the two duck breasts. The duck should be submerged in the marinade. Let them sit in the marinade for at least 15 minutes, up to 60 minutes in the fridge.
- When ready to cook, preheat your cast iron or oven-safe heavy-bottomed pan on medium and add remaining 1 tbsp of canola oil.
- While your pan is heating up, preheat the oven to 375° F.
- When your pan is nice and hot, remove the duck from the marinade (don’t throw that marinade out!) and place it in the pan skin side down. Sear the duck on each side — about 2 minutes on the skin side and 1 minute on the other. You just want to make sure the skin side is well caramelized. Once caramelized, set the duck aside on a separate plate.
- With the same pan, add the Brussel sprouts and onions. Stir, making sure you’re getting all those nice brown bits at the bottom of the pan. Then add in the remaining marinade and stir until everything has been evenly combined.
- Turn off the heat, and place the pan in the oven. Let the Brussel sprouts and onions cook for about 25-30 minutes or until golden and crispy.
- Take the pan out, and add the duck breasts on top of the vegetables. Return the pan back into the oven, and let it cook for 15 minutes.
- While the duck is finishing up, combine the melted butter and the cilantro. Set aside.
- Turn off the oven, remove the pan from the oven and let the pan rest for about 10 minutes.
- While resting, pour over the melted cilantro butter over the duck. This MAKES this dish.
- Plate up, and enjoy your super restaurant-worthy weeknight dinner.