Duck Breast With Mustard Greens Turnips And Radishes Recipes

DUCK BREAST WITH MUSTARD PAN SAUCE, DUCK FAT POTATOES, HARICOTS VERTS AND FRISEE

Steps:

• Add the potatoes to a medium pot and cover with water. Add a few pinches of salt. Place on the stove and set to medium-high heat. Bring the potatoes to a low boil and cook until just tender when pierced with a fork, about 18 minutes. Remove from the pan with a slotted spoon and place in a colander or on a sheet pan lined with a towel to drain.
• Meanwhile, prepare an ice bath and set aside. With the water at rolling boil, add the haricots verts and cook until tender but still crisp, about 2 minutes. Remove from the pot and immediately submerge in the ice bath to shock. Drain when ready to use, making sure they are very dry.
• Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
• Add the olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to medium heat and cook the duck breasts low and slow to allow the fat to render and the skin to get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and set it aside. Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
• Add the shallots to the pan and cook until just translucent, about 3 minutes, adding a bit of the reserved duck fat if pan is too dry. Then, add the white wine, chicken stock and mustard. Bring to a boil, then reduce to a simmer and let cook until the sauce has reduced by half and coats the back of a spoon, about 3 minutes. Taste and season with salt and crushed red pepper.
• Meanwhile, add the remaining duck fat to a separate large saute pan (if the ducks were lean and there isn't enough fat to generously coat the pan, add a bit of olive oil) over medium-high heat. Add the thyme sprigs and potatoes, cut-side down and cook until they begin to brown on all sides, about 7 minutes. When potatoes are brown and crisp, remove from pan and set aside. Discard the thyme. Add the garlic and cook for a minute, making sure it doesn't brown. Add the drained haricots verts and saute with salt and crushed red pepper. Remove from the heat.
• Slice the duck breast thinly on the bias. Add a handful of frisee to plate or platter. Top with the potatoes and haricots verts, then the sliced duck breast and finally the pan sauce. Serve!

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.

DUCK BREAST WITH GRAPES, TURNIPS AND A PORT EMULSION

Steps:

• Preheat oven to 200 degrees. Score the duck skin with a sharp knife. Season both sides of the breast with salt, but only put pepper on the flesh side. Place breast in a cold saute pan and place over low heat. As fat renders out of the skin, drain it off. When skin is crisp and golden, increase flame to medium and turn breast over. Add 2 of the thyme sprigs, the garlic clove and about 2 tablespoons butter. Finish cooking the breasts until medium rare. Remove from the pan and hold in a 200 degree oven. Drain off excess fat from pan. Add shallots and cook until translucent, about one minute. Add port, remaining thyme sprigs, ground coriander seeds and vinegar. Reduce until almost all the liquid is gone. Whisk in cold unsalted butter cubes in small additions. If emulsion becomes too thick , add a touch of chicken stock or water. Strain and keep in a warm, not hot, place. Saute in butter or vegetable oil the turnips until golden or tender. Season with salt and black pepper. Drain on paper towels and keep warm. Repeat the process with the grapes. Drain on paper towels and keep warm. To serve, slice the duck breast thinly. Arrange on warm plates (not too hot, or your emulsion may break). Mix together the emulsion, turnips, and grapes. Spoon over the duck and serve immediately. Garnish with fresh thyme leaves, chervil pluches, or chive points.

JULIA CHILD'S DUCK ROASTED IN A CASSEROLE WITH TURNIPS

Steps:

• Preheat the oven to 325.
• Season the duck inside and out with 1/2 tsp salt and pepper.
• Truss and prick the skin of the lower breast, thigh, and back.
• Brown slowly on all sides in the hot oil in a stove top safe casserole.
• Pour out the fat and salt the duck and place it breast up in the casserole.
• Add the bouquet garni and cover the casserole.
• Roast for 60 minutes.
• Peel and chop the turnips into 3/4 inch dice.
• Drop into boiling salted water for 5 minutes and drain.
• Remove the duck from the oven. Degrease using a bulb baster.
• Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
• Baste the turnips on occasion.
• Remove from the oven, drain the duck and after untrussing place on a platter.
• Remove the turnips with a slotted spoon and arrange around the duck.
• Sprinkle with minced parsley.
• Degrease the cooking juices and serve with the duck.

DUCK BREASTS WITH TURNIPS AND EASTERN SPICES

Steps:

• Trim the ends of the turnips and peel them. Cut into 1/4-inch slices.
• Place the duck breasts and the turnips in a large saucepan, and cover with boiling water. Cook, simmering, over low heat for one minute. Remove the duck breast, and cook the turnips two minutes longer. Remove the turnips, and place the duck breasts and the turnips into an ice-water bath to prevent them from cooking further. When cool, remove the duck and the turnips. Pat the duck dry with a paper towel. Using a sharp knife, remove the thick, excess fat, leaving a thin layer of fat underneath. Score the surface of the fat diagonally.
• Grind the coriander, clove and cumin by placing them on a cutting board and crushing them with a heavy sauce pan. This can also be done in a spice mill, but be careful not to grind them too finely -- you want a crunchy texture to the spice crust.
• Meanwhile, season the duck breast with salt and pepper. Place in a skillet over medium-high heat, skin side down, until lightly browned, about 2 minutes. Add the turnips, turning them from time to time, and continue cooking another 2 minutes. Remove the duck and turnips from the skillet, and pour off the fat. Pat the skin of the duck with paper towels to absorb any excess fat.
• In the same skillet, combine the honey and white vinegar. Bring to a boil, stirring constantly, until the mixture begins to caramelize lightly and evenly. Add the ground spices while stirring. Be careful not to burn. Remove the skillet from the heat. Return duck breasts to the skillet, fatty side down. Move them around in the pan to coat them with the spice mixture. Remove the duck, and keep warm.
• Return the skillet to medium-high heat, and add the cider. Cook, scraping the side and bottom of the pan, until all the brown particles are dissolved. Add the chicken broth, and bring to a simmer. Add the duck breasts, fatty side up, and place the turnips around them. Simmer for about 3 to 4 minutes. Remove the duck and keep warm. The meat should be pink in the center.
• Bring the sauce and the turnips to a boil and cook until reduced by more than half, until the sauce has thickened to a syrupy consistency.
• Cut the breasts on a bias into thin slices. Arrange the slices of the breasts in a fan shape in the center of a warm serving plate. Garnish with turnip slices, and spoon the sauce around. Garnish with parsley.

DUCK BREASTS WITH HONEY AND MUSTARD

Steps:

• Preheat the oven to 350 degrees. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
• Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.