Episode Two Recipe
Preparation
ACTIVE: 1 HRSTOTAL: 1 HRS
-
Preheat oven to 400°. Score fat side of duck breasts 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. Wipe out skillet and repeat with remaining duck and 1 Tbsp. vegetable oil.
-
Arrange all duck breasts in 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.
-
Whisk Dijon mustard, mustard powder, lemon juice, and 3 Tbsp. olive oil in a small bowl; 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
-
http://www.bonappetit.com/recipe/duck-breast-with-mustard-greens-turnips-and-radishes
Duck Breast With Mustard Greens, Turnips, And Radishes
Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
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