Duck breast with chestnuts and Brussels sprouts

Ingredients

For 1 serving

• Duck breast150 g
• Dried chestnuts30 g
• Brussels sprouts150 g
• Chicken broth100 ml
• Fresh sageto taste
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: November – January

Method

1. Rinse the dried chestnuts, put them in a small pan of cold water, bring to the boil and simmer covered over low heat for 30 minutes, until tender; drain.
2. Meanwhile pull any damaged outer leaves off the Brussels sprouts, trim the base and halve them.
3. While the chestnuts cook, sscore the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the fat has rendered and the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
4. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
5. Heat the oil in a frying pan over medium-high heat and brown the sprouts cut side down for 4 minutes, until golden; add the chestnuts, sage, chicken stock and a pinch of salt, cover and cook for 10 minutes, until the sprouts are tender and the stock is nearly absorbed.
6. Slice the duck and serve it on top of the sprouts and chestnuts.