Duck Breast With Mustard Greens, Turnips, and Radishes

Ingredients for Duck Breast With Mustard Greens, Turnips, and Radishes

• 1.4kg boneless duck breasts (3-4)

• Sale kosher, pepe macinato fresco

• 2 cucchiai di olio vegetale

• 60ml 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 cucchiaio di aceto di vino rosso

• Sale marino a scaglie

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.

Arrange all duck breasts in skillet, fat side up, and roast in oven until an instantread thermometer inserted into the centre 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 45ml olive oil in a small bowl; season mustard sauce with kosher salt and pepper.

Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons 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.

Avvertenza

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