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Truffle Balsamic Glaze Roasted Brussel Sprouts with Bacon

Ingredients for 4:

1Lb Brussel Sprouts, washed, end trimmed, cut in half lengthwise

4 slices of bacon diced or Prosciutto or Pancetta

2 Garlic cloves crushed

1/4 cup of Olive Oil

Salt & Pepper to taste

1.5 Tablespoon of Truffle Balsamic Glaze


- Turn on the oven to 400F. Spray a baking pan with cooking oil

- Arrange the Brussel Sprouts, the bacon, the garlic in the pan. Drizzle with some Olive Oil. Season with Salt & Pepper. Mix well in a single layer.

- Roast for 25-30 minutes, turning them once.

- Toss with the Truffle Balsamic Glaze et voila!




1 Moulard Magret de Canard (Duck Breast)

1/2 Teaspoon of salt

3 Tablespoon of Texas Truffle Honey

5 pieces of Thyme

1/2 cup of Orange Juice


- Cut the fat part of the duck breast in diagonals both ways. Do not cut all the way to the meat.

- Rub the salt all over the breast and then the honey. Add the Thyme and the Orange Juice and let it marinated for at least 8 hours.

- Preheat the over to 400F

- Remove the breast from the marinade. Pat dry and remove the Thyme.

- Place the breast fat side down in a skillet that can be placed in the oven. Cook over medium-low for about 5 minutes. turn the heat up to medium and cook for another 3-4 minutes or until most of the fat has rendered and the fat is getting crispy. Drain the fat.

- Flip the breast and place it in the oven for about 5 minutes, until medium-rare (about 130F)

- Remove from the oven. Let stand for 8 to 10 Minutes. Slice thinly and enjoy.

Duck Moulard Breast with Brussels Sprouts

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