1Preheat oven to 450F.
2With a sharp knife score the skin side of the magret in a ½” crisscross pattern. Brush the duck breast with olive oil and generously season both sides of it with the rub mix.
3Place the breast skin side down on a heated heavy-bottom skillet. Over medium heat brown the magret, discarding the fat, until almost all fat is extracted, about 6-7 min. Once done, turn the magret over and place the skillet in the preheated oven. Cook until meat in the middle is rare, about 5 min. Let it rest for 10 min before slicing.
4To serve cut it thinly skin side up on a 45 degree angle.
6Serve it over shredded Brussels
8Bring a pot of 5 cups salted water to a boil. Add all the Brussels sprouts and cook for 2 min. Once cold enough to handle, chop them finely with a mandolin.