Pan-Seared Duck Breast with Braised Brussels Sprouts

Heat water to boiling in a pot. Blanch Brussels sprouts until tender.

Preheat oven to 400 degrees. Heat a well-seasoned skillet or nonstick pan over high heat. When pan is hot, add duck breasts, skin side down, and cook for 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes. If you are not familiar with duck breasts, don't be put off by their unusual look. The fat-to-meat proportions reverse themselves when cooked, as much of the fat is rendered and the meat expands.

Remove skillet from heat (save the rendered fat) and transfer duck breasts, skin side up, to a cooking sheet lined with aluminum foil. Bake on the top rack of the oven for 7-8 minutes.

In the skillet render the pancetta in the duck fat. Add garlic and cook through. Add red onion and blanch sprouts. Cook until heated through. Deglaze with balsamic vinegar and simmer for 3-4 minutes. Add beef stock and reduce by half. Finish with butter to thicken sauce.

Remove duck breasts from oven and plate with the Brussels sprouts. Serve and enjoy.