Pan-Fried Duck Breast with Brussels Sprouts, Pancetta, and Beans
Duck breasts are so quick to cook, and the addition of seasonal Brussels sprouts and canned beans makes for a delicious one-dish meal. Save and refrigerate or freeze the duck fat; your future self will thank you next time you want duck fat roasted potatoes.
Ingredients
4 Saveur duck breasts
400g Brussels sprouts, trimmed and halved
2 cloves garlic, finely chopped
4 rashers pancetta, sliced
2 tins white beans, drained and rinsed
2 Tbsp chopped parsley
Method
Trim and discard the silver skin from the duck and remove any excess fat. Using a sharp knife, carefully score the skin of the duck in a crosshatch pattern. Season generously with salt, rubbing it into the skin.
Place the duck breasts, skin side down, into a cold, wide frying pan and turn the heat to medium. Cook for 10 minutes, until the fat has rendered and the skin is golden. Flip over and cook for another 4 minutes. Set aside to rest.
Using the same pan, drain off most of the duck fat (keep it for another use), keeping 2 tablespoons in the pan. Turn the heat up to high and add the sprouts. Cook for a few minutes, until they’re just starting to colour, then add the garlic and pancetta and fry for 1-2 minutes. Add the beans and ¼ cup water, cover with a lid, and steam for 2-3 minutes until the sprouts are tender and the beans are warmed through. Stir through the parsley.
To serve, slice the duck breasts and add any resting juices back into the pan with the beans. Spoon a large ladle of beans onto each plate, then top with the sliced duck. Perfect with a crisp salad served alongside.