Duck Breast Over Greens Recipes

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

DUCK WITH HONEY, SOY, AND GINGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
• Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
• Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
• Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

GARLIC ROASTED DUCK BREAST

Steps:

• Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
• Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

DUCK BREASTS ON WHITE BEANS WITH DANDELION GREENS

Steps:

• Preheat oven to 350 degrees F.
• In a Dutch oven, cook the sausage in oil over medium heat until browned, about 7 minutes; add carrot and cook until it begins to soften, about 5 minutes.
• Add the onion and cook, scraping up any browned bits from the bottom, until they soften, 2 to 3 minutes; add garlic, cook until fragrant, 3 minutes.
• Add the dried beans, water, and bay leaf and bring to a simmer; cover tightly and place in oven for 1 hour, stirring occasionally,
• After an hour, add the salt, stir, and continue cooking until beans are tender, 45 minutes to 1 hour.
• Add water, if necessary, 1/4 cup at a time.
• Remove bay leaf and discard; taste and adjust seasoning.
• NOTE: Dish can be prepared up to this point a day ahead and refrigerated.
• Prepare the dandelion greens by chopping into 1-inch pieces, discarding larger stems; you should have 3 to 4 cups.
• Meanwhile, prepare the duck: Grind the salt, cloves, and peppercorns to a fine powder; score the breasts by slicing a cross-hatch pattern through the skin, but not into the flesh.
• Season the breasts on both sides with the spice mixture making sure to use most of it on the skin side inside the cross-hatches.
• NOTE: At this point you can wrap the breasts tightly in plastic wrap and refrigerate for a day in advance. Bring to room temperature before proceeding.
• Heat oil in a heavy skillet, over medium-high heat, pat the skin side of the breasts dry with paper towels, and sear the breasts, skin side down, until deep, golden brown, pressing down with a spatula from time to time, 4 to 5 minutes (in batches if necessary).
• Turn breasts over, reduce heat to medium, and cook until medium-rare in the center, 3 to 5 minutes more.
• Remove breasts to rest on a cutting surface for 5 minutes before slicing into thick slices, on the bias.
• While the breasts are cooking, reheat the beans, adding water if necessary, to achieve a risotto-like texture, and add dandelion greens; cook, covered, until greens soften, about 5 minutes.
• Season to taste with salt and pepper, if necessary, and red wine vinegar to taste.
• To serve: Spoon 3/4 to 1 cup of the beans onto a serving plate and top with a sliced duck breast.
• You will have some beans left over for another meal.

DUCK BREAST WITH MUSTARD GREENS, TURNIPS, AND RADISHES

Steps:

• Preheat oven to 400°. Score fat side of duck breasts 1/8" deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron, over medium. Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10-15 minutes; transfer to a plate. Wipe out skillet and repeat with remaining duck and 1 tablespoon vegetable oil.
• Arrange all duck breasts in skillet, fat side up, and roast in oven until an instantread thermometer inserted into the center of breasts registers 135°, 5-8 minutes. Transfer to a cutting board and let rest at least 5 minutes and up to 2 hours.
• Whisk Dijon mustard, mustard powder, lemon juice, and 3 tablespoons olive oil in a small bowl; season mustard sauce with kosher salt and pepper.
• Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
• Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.