Duck Breast With Mustard Greens, Turnips, And Radishes

Duck Breast with Mustard Greens, Turnips, and Radishes Recipe

This Bon Apetit recipe is easily adapted – don’t care for turnips?  Try small red potatoes (sauteed or roasted in the duck fat!)  Not big on Mustard Greens?  Substitute Frisee, or a mild rocket/arugula, or if you strive for “painfully hip”, chopped kale in the sweet Asian dressing you’ll find in my recipe (search this blog for “pork belly kale”.  But whatever you do, try this recipe for the duck breast.

Ingredients
SERVINGS: 8
3 pounds boneless duck breasts (3–4)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
¼ cup Dijon mustard
2 tablespoons English mustard powder
2 teaspoons fresh lemon juice
5 tablespoons olive oil, divided
4 radishes, thinly sliced
4 small turnips, scrubbed, thinly sliced, plus 2 cups torn turnip greens or kale
6 cups torn mustard greens; plus any mustard flowers (optional)
1 tablespoon red wine vinegar
Flaky sea salt

Preparation

ACTIVE: 1 Hour  TOTAL: 1 Hour
  • Preheat oven to 400°. Score the fat side of each duck breast ⅛” deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 Tbsp. 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. [Note, I ALWAYS save the rendered fat before proceeding!  DC]  Wipe out skillet and repeat with remaining duck and 1 Tbsp. vegetable oil.
  • Arrange all duck breasts in the skillet, fat side up, and roast in oven until an instant-read 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.
  • In a small bowl whisk Dijon mustard, mustard powder, lemon juice, and (while whisking) gradually add 3 Tbsp. olive oil; season mustard sauce with kosher salt and pepper.
  • Toss radishes, turnips, greens, flowers (if using), vinegar, and remaining 2 Tbsp. 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.

Recipe by Alison Roman

Photograph by Christopher Testani

Cheers!  Dave

1 Response to “Duck Breast With Mustard Greens, Turnips, And Radishes”


Leave a Reply



Administration Office: 3053 Fillmore Street #183, San Francisco, CA 94123 (map)

Wine Shop: 102 W. Main Street, Grass Valley, CA 95945 (map)

TEL: 866-746-7293

Dave The Wine Merchant © 2017

Dave the Wine Merchant is an Upfront Merchant on TheFind. Click for info.