Seared Duck & Brown Butter-Grape Sauce with Roasted Brussels Sprouts & Delicata Squash
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Seared Duck & Brown Butter-Grape Sauce

with Roasted Brussels Sprouts & Delicata Squash

45 MIN
+$11.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS dISH
It’s brimming with quintessential fall flavors thanks to a rich pan sauce of brown butter, juicy grapes, and fragrant rosemary that we’re spooning over crispy-skin duck breasts, plus a side of roasted hearty vegetables.

TECHNIQUE TO HIGHLIGHT
Once you finish cooking the duck, you’ll drain the rendered fat into a small bowl to solidify. We highly recommend storing the fat in your refrigerator for future use! Swap it in for other cooking oils for added richness and deep, savory flavor.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Seared Duck & Brown Butter-Grape Sauce with Roasted Brussels Sprouts & Delicata Squash
Title
  • 2 Skin-On Duck Breasts
  • 4 oz Red Seedless Grapes
  • ½ lb Brussels Sprouts
  • 1 Delicata Squash
  • 1 Lemon
  • 1 bunch Rosemary
  • 1 oz Salted Butter
  • 2½ Tbsps Chicken Demi-Glace
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop. Halve the grapes.

Roast & finish the vegetables
2 Roast & finish the vegetables
Place the halved brussels sprouts and squash pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the onions, almonds, parmesan, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.
Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired). Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Make the pan sauce & serve your dish
4 Make the pan sauce & serve your dish

While the duck rests, in the same pan, heat half the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped rosemary and halved grapes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the liquid is slightly thickened. Add the demi-glace and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat; stir in the remaining butter until melted and combined. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the finished vegetables on the side. Top the duck with the pan sauce. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!

Tips from Home Chefs

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Seared Duck & Brown Butter-Grape Sauce

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop. Halve the grapes.

2 Roast & finish the vegetables
Place the halved brussels sprouts and squash pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the onions, almonds, parmesan, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.
Roast & finish the vegetables
Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired). Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Make the pan sauce & serve your dish

While the duck rests, in the same pan, heat half the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped rosemary and halved grapes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the liquid is slightly thickened. Add the demi-glace and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat; stir in the remaining butter until melted and combined. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the finished vegetables on the side. Top the duck with the pan sauce. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!

Make the pan sauce & serve your dish
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