Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Total:
1 hr 15 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a small saucepan, combine the wine and vinegar and reduce by half over medium heat. Add the chestnuts and cook until they are cooked through and tender, about 10 minutes. Set aside.

Heat a heavy bottom saute pan over medium heat and season the duck on both sides with salt and pepper. Saute the duck breasts slowly skin-side down, draining the fat that accumulates in the pan into a bowl. Reserve the fat.

When the fat has rendered off the duck breasts and the skin is golden brown and crispy, ladle the fat over the tops of the breasts to cook the other side for 2 or 3 minutes, for medium-rare meat. Remove from heat and keep warm.

Drain all but 1 tablespoon of fat from the pan and increase the heat to high. Add the Brussels sprouts and vinegar and cook until they are golden brown and tender. Season, to taste, with salt and pepper.

To serve, pile some Brussels sprouts in the center of a plate. Slice the duck breasts into 5 pieces and lay on top of the greens. Scatter some of the chestnuts about and drizzle the dish with the wine reduction.

Note: To peel the chestnuts, score with an X on the flat side and cook in a pot of boiling water until the outer shell peels back. Drain and remove the peel with a paring knife.

IDEAS YOU'LL LOVE

Duck Confit

Recipe courtesy of Mike Kulick

Pan-Seared Branzino with Tomato and Capers

Recipe courtesy of Giada De Laurentiis

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Roast Duck

Recipe courtesy of Ina Garten

Seared Scallops

Recipe courtesy of Alton Brown

Duck a l'Orange

Recipe courtesy of James Peterson

Pan-Seared Tilapia

Recipe courtesy of Daisy Martinez

Herb-Seared Tuna with Caponata and Warm Lemon Creme Fraiche

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking