Jul 14 2026
Restaurants›The Common Good›Winter Spiced Duck Breast Recipe

Winter Spiced Duck Breast Recipe

Inspired by The Common Good
Time1h
Serves2

Artisan grains, brussels sprouts, cranberry port wine

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Ingredients

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Duck Breast

Brussels Sprouts

Cranberry Port Wine Sauce

Artisan Grains

Method

Duck Breast Preparation

  1. 1

    Score the Skin

    Using a sharp knife, carefully score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

  2. 2

    Season the Duck

    Rub the salt, black pepper, cinnamon, and nutmeg all over the duck breasts, ensuring an even coating.

  3. 3

    Sear the Duck

    In a skillet, heat the olive oil over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip the breasts and cook for an additional 4-6 minutes for medium-rare, or longer to your desired doneness.

  4. 4

    Rest the Duck

    Remove the duck from the skillet and let it rest for at least 5 minutes before slicing.

Brussels Sprouts Preparation

  1. 5

    Prepare Brussels Sprouts

    Trim the ends off the Brussels sprouts and cut them in half.

  2. 6

    Sauté Brussels Sprouts

    In the same skillet used for the duck, add butter and minced garlic. Once melted, add the Brussels sprouts cut-side down. Sauté for about 8-10 minutes until golden brown and tender. Season with salt and black pepper.

Cranberry Port Wine Sauce Preparation

  1. 7

    Combine Ingredients

    In a small saucepan, combine fresh cranberries, port wine, brown sugar, cinnamon stick, and water.

  2. 8

    Cook the Sauce

    Bring to a boil, then reduce heat to a simmer. Cook for about 15 minutes until the cranberries burst and the sauce thickens. Remove the cinnamon stick before serving.

Artisan Grains Preparation

  1. 9

    Cook Quinoa

    Rinse quinoa under cold water. In a saucepan, combine quinoa, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy.

  2. 10

    Finish the Quinoa

    Fluff the quinoa with a fork and drizzle with olive oil before serving.

Plating

  1. 11

    Plate the Dish

    Slice the duck breast and place it on a plate alongside the sautéed Brussels sprouts and a serving of quinoa. Drizzle the cranberry port wine sauce over the duck and serve immediately.

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