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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Prepare the duck first. Prick the sweet potatoes all over and place on a separate pan in the oven with the duck. Just let the duck recipe dictate the temperature, the sweet potatoes will cook up nicely at most any temperature. As these cook, wash, trim and slice the brussels sprouts. Remove the sweet potatoes and cool. Once you can handle them, peel, mash and mix them with the ginger and eggs. Bake the sweet potatoes with the duck once again.Simmer the Smoky Orange Sauce. In a separate saucepan, brown the butter and prepare the Honey Brown Butter sauce for the brussels sprouts. If you remove the duck prior to the sweet potatoes being done, just increase the temperature as needed. Drizzle the warm sauce on the brussels sprouts just prior to serving the meal altogether. Slice the duck and drizzle sauce on each slice alongside the sweet potatoes and brussels sprouts.
Crispy skinned, moist, flavor packed duck is a beautiful change from your typical protein. The best tool for roasting a duck is a meat thermometer as it is the best indication of when it is cooked, and not overcooked. We used a Muscovy duck, but this recipe can work for Pekin as well.
Fresh, powdered and candied ginger are whipped into roasted sweet potatoes and baked up with eggs for an almost souffle dish. Place in a small baking dish or in a few ramekins for individual portions instead. Save time by cooking the sweet potatoes several hours ahead when you are making breakfast or dinner the night before.
Shreds of brussels sprouts are tossed together with almonds and drizzled with a steaming hot honey-brown butter caramel dressing. The hot dressing wilts baby cabbage greens just enough to mellow them out. We keep it simple with just a light crunch of almonds, but this salad would also be lovely with pomegranates, nibs of dried fruit or you could go with a bit more intensity and try out candied ginger.
Perfect for drizzling on Roast Duck or Chicken. Lapsang Souchong Black Tea is the best for this and we highly recommend a good quality variety such as from Seven Cups. Instead of the broth use the strained drippings after the duck or chicken is roasted.
