Breakfast · French · 10 min
Roasted Duck Bacon and Brussels Sprout 'Petit-Déjeuner' with Orange Zest and Dijon
- Calories
- 119
- Protein
- 7g
- Carbs
- 11g
- Fat
- 4g
Ingredients
- 13.2 g duck breast
- 109.9 g Brussels sprouts
- 0.7333 tsp olive oil
- 0.125 tsp salt
- 0.125 tsp black pepper
- 1 tsp Dijon mustard
- 1 tsp orange zest
- 1 tbsp water
Method
- 01Place the duck bacon slices in a cold skillet with olive oil over medium heat. Render the fat until crispy and deeply browned, about 4-5 minutes, ensuring cured duck bacon is thoroughly cooked through.
- 02Remove the duck bacon from the skillet and crumble, leaving the rendered fat and oil in the pan.
- 03Add the shredded Brussels sprouts, salt, and black pepper to the hot skillet and sauté over medium-high heat for 3-4 minutes until tender-crisp and slightly charred at the edges.
- 04In a small cup, whisk the Dijon mustard with water and half of the orange zest.
- 05Pour the Dijon orange mixture over the Brussels sprouts to deglaze the pan, stirring to coat evenly for 1 minute.
- 06Fold in the crumbled duck bacon, transfer to a plate, and garnish with the remaining orange zest before serving immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
