Recipe for Duck Breast with Italian Brussels Sprouts

Prepare the Brussels sprouts by removing any damaged leaves, then cut them in half. Heat salted water; once boiling, plunge the sprouts in for 2 minutes, then remove them and place them in a bowl of cold water with ice cubes to stop the cooking.

Cut the duck breast into small slices of about 1.5 cm. Heat the pan and cook the duck breasts for about 2 minutes on each side. Set aside on a plate.

Empty the pan of excess fat, put it back on the heat, and add the cabbage to brown. Add the zest of one lemon, then the juice, and finally grated cheese. Season with salt and pepper to your liking.

To finish, arrange everything on a nice plate and it's ready!