Bourbon-Glazed Duck Breast with Savory Maple Brussels Sprouts

Ingredients

• 4 pieces duck breasts, skin-on
• 1 cup bourbon
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon butter, room temperature
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   Score the skin of each duck breast in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
3. 03
   Heat an oven-safe skillet over medium-high heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the skin is golden and crisp. Flip the breasts, then transfer the skillet to the oven and roast for an additional 8-10 minutes for medium-rare.
4. 04
   Remove the duck breasts from the oven and set them aside to rest, covered loosely with foil.
5. 05
   In the same skillet, carefully discard excess fat, leaving about 1 tablespoon. Add bourbon, honey, and soy sauce. Simmer on low heat until the sauce thickens slightly, about 3-4 minutes. Stir in butter until combined.
6. 06
   In a separate pan, heat olive oil over medium heat. Add garlic and Brussels sprouts. Sauté for 8-10 minutes until the sprouts are tender and caramelized.
7. 07
   Drizzle maple syrup over the Brussels sprouts, season with salt and pepper, and toss to coat evenly.
8. 08
   To serve, slice the duck breasts and drizzle with the bourbon glaze. Accompany with the savory maple Brussels sprouts.