Duck Recipe

Prepare the Duck

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

Cook the Duck

Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down in the skillet and cook for about 6-8 minutes until the skin is crispy. Flip and cook the other side for another 5-6 minutes for medium rare. Remove from skillet and let rest.

Prepare the Brussels Sprouts

Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.

Season and Roast

In a large bowl, mix the halved Brussels sprouts with bacon fat, garlic powder, paprika, salt, and black pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until they are golden brown and crispy.

Sauté the Onions

In a skillet, heat olive oil over medium heat. Add sliced onions and sauté for about 5 minutes until they are translucent.

Add Mushrooms and Caramelize

Add sliced mushrooms to the skillet, season with salt and black pepper, and cook for about 10-12 minutes, stirring occasionally, until the mushrooms are golden brown. Add balsamic vinegar and stir to combine. Cook for an additional 2 minutes.