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

Love-Rubbed Breast of Duck

This recipe features “Love Rub” – another way to incorporate our Valentine’s Day theme into your wine and food experience.  But don’t pigeon hole this recipe and make it just once a year, it is delicious and memorable any time of the year.

“Love Rub” originally came from Jim Reichardt, founder and proprietor of Sonoma County Poultry, home of the Liberty Ducks (800-953-8257, and yes, they ship nation-wide). Though one may find humor in that name for ducks who are hardly at liberty to die a natural death, the death they encounter is more humane than most natural causes. Jim founded the company in response to local Chefs, who needed a larger and more flavorful duck on their customer’s plates. The Liberty Duck is descended from the famed Pekin Duck developed in Denmark, and is better suited to today’s slower, less stressful rearing techniques (to wit, Jim uses no growth hormones or antibiotics.)

To make this rub, simply blend everything together until well combined. Pairs beautifully with aged cabernet or pinot noir.

“Love Rub” INGREDIENTS
¼ Cup brown Sugar 1 tsp Cumin
2 Tbsp Paprika (sweet, not hot) 1 tsp Ground white pepper
2 Tbsp Kosher salt ½ tsp Ground black pepper
1 Tbsp dried Thyme ½ tsp Coriander
1 Tbsp chili powder ¼ tsp Ground nutmeg
2 tsp Dried oregano Small pinch cayenne pepper
1 tsp Chinese 5-spice blend ¼ tsp Cinnamon

Ingredients (Serves Four)
* 4 breasts, Liberty Duck
* ¼+ Cup Love Rub
* That’s all!

Procedure
Trim the duck breasts of excess fat – no more than ¼ to ½ inch around the entire breasts – but not too much, as you want the rendering fat to add flavor during cooking. Place breasts in a large, sealable plastic storage bag, pour in the love rub, and integrate well. Refrigerate overnight.

When ready to prepare dinner, remove from the bag and pat dry with paper towels. Place fat-side-down on the grill using indirect heat – slow cooking is the key to perfectly cooked duck breast. After 8-10 minutes, turn fat-side up and cook until medium rare. Do not overcook. Breast meat is lean “white” meat, and prone to drying out if over-cooked.

To serve, slice at an angle and sprinkle lightly with more Love Rub.

Cheers!
Dave the Wine Merchant