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.

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


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

Honey & Soy Glazed Carrots – Guest Post

Thanks to FaceBook, my wine shop and wine-friendly recipes have been rediscovered by some of the people who helped steer my career ship in this direction.  Here’s a great side dish from my old friend “Sunny” Heyer – it brings the earthy tang of carrots along with a little sweetness to your chosen main course.

Adapted from Food & Wine, Oct. 2009

Honey and Soy Glazed Carrots
2 Lbs carrots, peeled and cut into 2 1/2 inch strips
2 Tbsp unsalted butter
2 Tbsp soy sauce
2 Tbsp honey

1.  Bring large saucepan of salted water to a boil.  Add the carrots and cook until tender, about 8 minutes.  Drain.

2.  In a large skillet, melt the butter.  Stir in carrots AND soy sauce and cook over high heat until the carrots are browned in spots, about 2-3 minutes depending on the BTUs of your stove.  Stir in the honey and cook until the carrots are glazed.  About 2 minutes.

I found it took a little longer to glaze nicely but I wasn’t in a hurry . .. when the carrots were glazed, I tasted and added more honey and sprinkled toated sesame seeds on top.  Served with a nice fluffy rice (bet you thought I was going to say rabbit!) and boneless pork chops piccata.  I love anything with capers and the pork chops picatta were wonderful with this . . .  just pan saute in canola oil, and salt and pepper to taste.  When the chops are nicely browned on both sides, remove from the pan, add butter, lemon juice and a little white wine to reduce  . . . add the capers until nice and frothy, then added the pork chops on a low heat to cook just a little more . . . Serve on a warm platter and you’re good to go !!

PS, love reading your posts. . .
Best, Sunny

Recommended Wine Pairing
To maximize the wine pairing, think about a wine with a little sweetness (or a high level of ripeness) or one with some earthy minerality.  If paired with anything “picatta” (such as the pork chops recommended here, or my old favorite chicken picatta) you’ll find the highest satisfaction comes from a wine that reflects the tanginess of the white wine and lemon sauce, one that can stand up to the salty capers. Such a wine can be found in a cool-climate Sauvignon Blanc, though I think a dry (or off-dry) Riesling or other aromatic white (even an unoaked Chardonnay) would prove less prone to demand the center stage. Good bets – whites from the Loire, Alsace, Germany, Austria, or New Zealand.


Nacho Mama Surprise – Guest post

Part of my meandering career path found me in Chicago for several years, where I came across a direct marketing wiz named Elizabeth “Sunny” Heyer.   Little did I know she was also known as Naco Mama.  Here’s why.

Here’s a different take on nachos . . .  I used to make this when I lived in Boulder . . .from leftovers initially.  Take a baking dish and line with refried beans – a thin layer . . . then make ‘stripes’ across the beans using everything and anything that’s left over.  We started with a small piece of steak from a doggy bag, sliced, it made our first stripe.  Then we laid down some slices of leftover chicken next to it, then a stripe of sour cream, then a stripe of salsa, then some chopped veggies (any kind will do), and then… you get the drift!! One layer was different types of olives, then peppers – roasted or chili . . . depends on your taste. Once we added a stripe of rice and topped the whole dish with shredded jack cheese.  It’s fast, easy and you can put anything in it . . . I added cubed tofu to the rice and no one was the wiser – given that it was a meat eating, sprout stompin’ crowd.

Pop it in a 400 degree oven for about 20 minutes and serve with chips on the side . . . or spoon it directly into the mouth. . .  I named it ‘Nacho Momma Surprise’  and it became a huge hit at parties . . .

I always had it with wine. . . but it goes well with beer too!

Thanks Sunny!