Southern_Living_Christmas_at_home_2019

SOUTHERN LIVING (^) | 93
Slow-Roasted
Patuxent Mallard
ACTIVE 30 MIN. - TOTAL 2 HOURS, 35 MIN.
SERVES 6
4 (6-oz.) duck breasts
4 garlic cloves, chopped
1 Tbsp. fresh thyme, chopped
2 tsp. Chinese five spice
1 Tbsp. orange zest
1/2 cup fresh orange juice

1. Use a sharp knife to score the skin of
   the duck breasts in a diamond pattern,
   being careful not to slice through the
   flesh. Place in a zip-top plastic bag with
   the remaining ingredients. Refrigerate 2
   hours or up to 4 hours.


2. Drain duck, and pat dry with paper
   towels; discard marinade. Heat a large
   nonstick skillet over medium heat. Add
   duck, skin side down; cook 5 to 6
   minutes or until skin is brown and fat
   begins to render. Increase heat to
   medium-high, flip duck, and cook 5 to 8
   more minutes or until desired degree of
   doneness.


3. Transfer duck breasts to a cutting
   board; let rest 5 minutes before slicing.

Caramelized

Sweet Potatoes and

Brussels Sprouts

ACTIVE 5 MIN. - TOTAL 35 MIN.

SERVES 6

2 sweet potatoes, peeled and diced

16 oz. Brussels sprouts, halved

2 garlic cloves, chopped

3 Tbsp. olive oil

4 Tbsp. unsalted butter, melted

1/2 tsp. salt

1/2 tsp. pepper

1. Place 2 rimmed baking pans in the
   oven, and preheat oven to 375°F. Toss
   sweet potatoes, Brussel sprouts, and
   garlic with olive oil and melted butter
   in a large bowl. Sprinkle with salt
   and pepper.


2. Divide mixture between preheated
   pans; roast 25 minutes or until tender
   and golden brown, stirring vegetables
   and rotating pans once after 10 minutes.

CARAMELIZED

SWEET POTATOES AND

BRUSSELS SPROUTS