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.