Duck breast with orange, basmati rice and Brussels sprouts

Ingredients

For 1 serving

• Duck breast150 g
• Fresh orange juice120 ml
• Orange zest2 g
• Honey5 g
• Basmati rice60 g
• Brussels sprouts150 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

In season: November – February

Method

1. Put a pan of water on to boil for the rice and another pan with a steamer basket. Pull any damaged outer leaves off the Brussels sprouts, trim the base and halve them.
2. When the water boils salt it, rinse the basmati rice and cook it for 12 minutes, until tender; drain. Meanwhile steam the sprouts for 10 minutes, until a knife slides through easily.
3. Score 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, turn the heat to medium and cook for 6 minutes, until the fat has rendered and the skin is crisp and golden.
4. Pour the fat out of the pan, turn the breast over and cook for another 6 minutes; then wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
5. In the same pan, without the fat, pour in the orange juice with the zest and the honey and reduce over medium heat for 4–5 minutes, until the sauce is syrupy and coats a spoon.
6. Dress the sprouts with the oil and a pinch of salt. Slice the breast, spoon over the orange sauce and serve with the rice and sprouts.