Stag’s Breath Glazed Duck Breast

Stag’s Breath Glazed Duck Breast

 

Ingredients (Serves 4):

• For the Duck:

• 4 duck breasts (skin-on)

• 100ml Stag’s Breath Liqueur

• 2 tbsp orange marmalade

• 1 tbsp honey

• 1 tbsp soy sauce

• 1 clove garlic, minced

• 1 tsp grated fresh ginger

• Salt and pepper to taste

• For the Sides:

• 300g Brussels sprouts, halved

• 2 tbsp olive oil

• 50g pancetta or bacon, diced

• 50g dried cranberries

 

Instructions:

1. Prepare the Glaze:

• In a small bowl, mix Stag’s Breath Liqueur, orange marmalade, honey, soy sauce, garlic, and ginger. Set aside.

2. Prepare and Cook the Duck:

• Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season with salt and pepper.

• Heat a cold skillet and place the duck breasts skin-side down. Cook over medium heat for 6-8 minutes to render the fat and crisp the skin.

• Flip the duck and cook for another 2-3 minutes for medium-rare (or longer for desired doneness). Remove and rest the duck.

3. Glaze the Duck:

• Discard most of the fat from the skillet and add the glaze. Simmer for 2-3 minutes until thickened.

• Brush the glaze over the duck breasts before serving.

4. Prepare the Brussels Sprouts:

• Toss the halved Brussels sprouts with olive oil and season with salt and pepper.

• Roast in a 200°C (400°F) oven for 15-20 minutes.

• Sauté the pancetta in a pan until crispy, then mix with the roasted Brussels sprouts and dried cranberries.

5. Serve:

• Slice the duck breast, drizzle with additional glaze, and serve alongside the Brussels sprouts.