Duck Breast with Rutabaga Mash & Parmesan Brussels Sprouts

Name: Duck Breast with Rutabaga Mash & Parmesan Brussels Sprouts
Total time: 60 min
Ingredients: rutabaga (swede), peeled, diced; 0% fat Greek yogurt; unsalted butter; skin-on, boneless duck breasts; red wine; sugar; Brussels sprouts, halved; olive oil

a festive meal for two

60 min

crispy duck breast with mash and brussels sprouts

By Izy Hossack
December 13, 2022

Why trust us?

This easy festive meal is ideal if you’re only cooking for a couple of people. Using duck breast is great for having a celebratory meal without having to roast a whole bird. The mashed rutabaga is simple and creamy – if you wish, you can combine it with mashed potato for a more carb-heavy meal. The crispy Brussels sprouts are full of flavour as they’re caramelised in the oven with a coating of Parmesan cheese.

Ingredients

2 Persons

RUTABAGA MASH:

0.75

rutabaga (swede), peeled, diced
2 tbsp

0% fat Greek yogurt
1 tbsp

unsalted butter
pinch

salt and black pepper

DUCK:

2 x 170g

skin-on, boneless duck breasts
100 ml

red wine
1 pinch

sugar

BRUSSELS SPROUTS:

500 g

Brussels sprouts, halved
0.5 tbsp

olive oil
30 g

Parmesan cheese, grated

Preparation

1

Place the rutabaga into a large pot with a pinch of salt and cover with water. Bring to a boil over a high heat then turn down to simmer. Cook for 15-20 minutes until completely soft then drain and return to the pot. Blitz with a hand blender (or mash with a potato masher) until smooth. Stir in the butter and yogurt then season to taste with salt and black pepper.
2

Preheat the oven to 180C. Toss the Brussels sprouts with the olive oil and a pinch of salt. Roast for 20-30 minutes until golden, flipping them over halfway through the cook time. In the last 5 minutes of roasting, sprinkle the grated Parmesan over them and return to the oven so that the cheese melts and starts to turn golden.
3

Score the skin of the duck breast and season them all over with salt. Place skin side-down into a cold frying pan. Place over a medium-low heat and allow to cook for 10-12 minutes, pouring off the fat regularly, so the fat renders and the skin becomes crispy. Turn over and cook for a further 5-7 minutes for medium/medium-rare. Remove from the pan and set aside on a plate, covered with foil, to rest for 5-10 minutes before slicing.
4

Return the frying pan to the heat and add the wine, using it to help scrape up any browned bits from the bottom of the pan. Add the sugar and let the sauce reduce until slightly thickened.
5

Serve the rutabaga mash with the roasted Brussels sprouts, sliced duck breast and red wine sauce.
1

Enjoy!