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 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s brimming with rich and smoky Southern-style flavors, thanks to the piquant spice blend that encrusts our seared duck, and the bed of smooth grits served underneath—finished with melty smoked gouda, parmesan, and tomato-chipotle butter.

INGREDIENT IN FOCUS
We’re making our grits with polenta, which is similarly made from finely ground dried corn, but using yellow corn (as opposed to white).
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Seared Duck & Brown Butter-Grape Sauce with Roasted Brussels Sprouts & Delicata Squash
Title
  • 4 Skin-On Duck Breasts
  • 2 Delicata Squash
  • 1 lb Brussels Sprouts
  • 4 oz Red Seedless Grapes
  • 1 Lemon
  • 1 bunch Rosemary
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 2 oz Salted Butter
  • 5 Tbsps Chicken Demi-Glace
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Seared Duck & Brown Butter-Grape Sauce

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven 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. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. 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 two sheet pans. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to the bowl of lemon juice. Add the onions, almonds, and parmesan. 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 large 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 slightly thickened. Add the demi-glace and 1/3 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. Enjoy!

Make the pan sauce & serve your dish
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