Rosemary Duck Breast, Bacon Brussels and Sweet Potato Fries

A Modern Festive Feast...

Duck is one of my personal favourite meats but sadly not eaten too often. This recipe adds a festive twist with mouth watering bacon infused brussel sprouts and added sweetness with crispy duck fat sweet potato fries. This recipe was provided by Ryan Carter (aka LiveVitae) during episode 12 of my Day of Eating video series.

Servings: 2

Prep Time: 5 Minutes

Cook Time: 40 Minutes

Bulk Ingredients:

• 400-500g duck breast, skin scored

• 1 large sweet potato

• 2 rashers of bacon

• 300-500g brussels sprouts

• 2-3 tbsp of duck fat

Spices:

• Large pinch of salt

• 1 tsp dried rosemary

• 1-2 sprigs fresh rosemary

Method:

Preheat the oven to 220˚C and add the duck fat to a tray before placing it in the oven. Allow to heat up for a few minutes.

Chunk the sweet potato into 1.5cm slices and place on the heated oven tray. Move the sweet potato around to evenly coat in duck fat before returning to the oven. Leave at 220˚C for 5 minutes then reduce to 180˚C for 20 minutes.

Whilst the sweet potatoes are roasting, prepare the brussels sprouts by removing the outer layer and halving. Place them in a roasting tray with the 2 rashers of bacon (diced), duck fat and a few sprigs of fresh rosemary. Once the potatoes have been in for 20 minutes, place the sprouts in on top and leave both for an additional 15 minutes.  

Whilst the vegetables are roasting, heat a griddle pan to medium-hot and add duck fat. Sprinkle a generous pinch of dried rosemary over the duck breast skin then place skin down in the pan. Once rendering and spitting fat reduce to medium and cook for 5 minutes then turn over and continue cooking for 5 minutes.

Once the duck breast has been mostly cooked in the pan, transfer onto the brussels sprouts in the oven tray to the to finish off cooking for 5 minutes. Checking with a meat temperature probe for internal temp to reach 55c for medium rare.

Whilst the duck breast rests for 5 minutes, plate up the roasted vegetables. Then slice the duck breast into 0.5cm slices and add to the plates. Season to taste with salt and fresh ground black pepper and drizzle with any resting juices. Enjoy!