Glazed Duck Skewers with Brussels Sprouts and Apricots

Ingredients

• 400 g Duck breast (or duck fillet) (Cut into 3 cm pieces for the skewers)
• 400 g Brussels sprouts (Trim, keep the larger ones whole, the smaller can stay whole)
• 8 pcs Fresh apricots (Very firm apricots, cut in half and remove the pit)
• 150 ml Extra virgin olive oil
• 40 ml Soy sauce (Gluten-free version if needed)
• 30 ml Sweet chili sauce
• 30 ml Liquid honey
• 20 g Miso (fermented soybean paste) (White or red miso, according to preference)
• 2 cloves Garlic (Crushed or finely chopped)
• 15 g Fresh ginger (Finely grated)
• 1 pcs Lime (Zest and juice)
• 1 pcs Fresh red chili (Deseed, cut into thin strips)
• 15 g Flat-leaf parsley (Leaves only, coarsely chopped)
• 5 g Fine salt
• 2 g Ground black pepper
• 12 pcs Wooden skewers (Soak 30 min in water before use)

Instructions

1. Blanch the Brussels sprouts

   Bring 3 L of salted water (30 g salt) to a boil. Submerge the Brussels sprouts for 4 to 5 minutes, then immediately transfer them to a bowl of ice water to stop cooking.

   Time: PT10M

   Temperature: 100°C

2. Prepare the duck marinade

   In a bowl, combine the olive oil, soy sauce, sweet chili sauce, honey, miso, crushed garlic, grated ginger, lime zest and juice, red chili strips and chopped parsley. Lightly season with salt and pepper.

   Time: PT5M

3. Marinate the duck breast

   Cut the duck breast into 3 cm pieces, place them in the marinade, coat well and let rest for 15 minutes at room temperature (or 4 h in the refrigerator for more flavor).

   Time: PT15M

4. Prepare the apricots

   Wash the apricots, cut them in half, remove the pit and keep them whole. If the apricots are very firm, cut them into quarters to make skewering easier.

   Time: PT3M

5. Cook the duck breast

   Heat a pan over medium‑low heat, place the duck skin-side down without adding fat. Let the fat render for 12‑15 minutes until it becomes golden and crisp. Flip the pieces and sear the other side 5‑6 minutes for a pink interior.

   Time: PT20M

   Temperature: 180°C

6. Glaze the duck

   Remove the duck from the pan, keep the rendered fat in the pan. Add the remaining reserved marinade and let reduce for 3‑4 minutes while stirring, then coat the duck pieces with this glossy sauce.

   Time: PT5M

   Temperature: 180°C

7. Assemble the skewers

   On each wooden skewer, alternate a piece of duck, a Brussels sprout, a half apricot, a red‑chili strip and a small parsley leaf. Repeat until ingredients are exhausted.

   Time: PT5M

8. Final cooking of the skewers

   Preheat the oven to 200°C or prepare the barbecue over medium heat. Arrange the skewers on a rack and cook 5‑7 minutes, turning them halfway through, until the apricots are lightly caramelized and the sprouts are slightly golden.

   Time: PT7M

   Temperature: 200°C

9. Rest and serve

   Let the skewers rest 2‑3 minutes before serving. Drizzle with fresh lime juice and a few extra parsley leaves.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Duck breast (or duck fillet): Chicken fillet, Turkey cutlet
• Instead of Brussels sprouts: Broccoli, Peas
• Instead of Fresh apricots: Firm peaches, Nectarines
• Instead of Extra virgin olive oil: Canola oil, Grape seed oil
• Instead of Soy sauce: Tamari, Worcestershire sauce (for non-vegetarian)
• Instead of Sweet chili sauce: Honey + chili, Sweet sriracha sauce
• Instead of Liquid honey: Agave syrup, Maple syrup
• Instead of Miso (fermented soybean paste): Soy sauce + a little sugar, Tahini (for texture)
• Instead of Garlic: Garlic powder
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Lime: Lemon, Rice vinegar
• Instead of Fresh red chili: Espelette pepper, Chili flakes
• Instead of Flat-leaf parsley: Cilantro, Chives
• Instead of Fine salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Wooden skewers: Metal skewers

Equipment Needed

• Pot for blanching the sprouts
• Ice water bowl
• Cutting board
• Chef's knife
• Whisk or wooden spoon
• Heavy-bottomed skillet (cast iron or steel)
• Oven or grill/barbecue
• Kitchen tongs
• Kitchen brush (optional)
• Meat thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Blanch the Brussels sprouts without overcooking
• Render the duck fat over low heat before searing
• Reduce the glaze sauce without burning it
• Assemble the skewers tightly

Chef Tips from the Video

• Score the duck skin lightly before cooking to release the fat more evenly.
• Use white miso for a milder glaze, red miso for a stronger flavor.
• A splash of whisky (10 ml) added to the glaze adds a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Store the assembled skewers in an airtight container for up to 2 days.

Freezer: Not recommended, the apricot texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the duck breast the day before for a stronger flavor.
• Blanch the Brussels sprouts and keep them chilled in a plastic bag.
• Assemble the skewers and cover with cling film; reheat in the oven just before serving.