Duck Breast With Mustard Greens, Turnips, and Radishes
Perfectly seared duck breasts served with a zesty mustard sauce and a fresh salad of mustard greens, turnips, and radishes. The rich duck pairs beautifully with the peppery greens and root vegetables.
Ingredients
- •3 pounds boneless duck breasts (3-4)
- •1 to taste Kosher salt, 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 whole radishes
- •4 whole small turnips
- •6 cups torn mustard greens
- •1 tablespoon red wine vinegar
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
8 min
- 3.
Whisk Dijon mustard, mustard powder, lemon juice, and 3 tablespoons olive oil in a small bowl; season mustard sauce with kosher salt and pepper.
5 min
- 4.
Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
5 min
- 5.
Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.
5 min
