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Active Time
1 hour
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Total Time
1 hour
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Ingredients
8 Servings
Step 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.
Step 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.
Step 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.
Step 4
Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
Step 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.
How would you rate Duck Breast With Mustard Greens, Turnips, and Radishes?
Leave a Review
Reviews (3)
Back to TopThis was excellent! For the reviewers who did not use baby turnips with their tender greens, try this again. Same goes for mustard greens. Don't use the leathery mature leaves that cook all day. This is a totally different dish! The rich, crispy duck is beautifully balanced by the bitter greens and strong mustard vinaigrette. You could probably substitute other bitter greens for the same flavor profile.
bw11
Virginia
5/8/2016
在南方烹饪蔬菜阿门。唯一可能exception is extremely young greens which are tedious to harvest. Suggest substituting a more tender green like spinach or Black Simpson lettuce.
epcouch
Oklahoma
5/1/2016
I hope you've got a long time to idle over dinner because you'll be chewing on those raw greens for a very long time. There's a reason why people cook mustard & turnip greens. They are NOT tender salad greens. They are rather tough and bitter eaten raw. They reach their full depth of flavor and silkiness by slow simmering with onions, garlic, a bit of smoky meat and a healthy splash of vinegary hot sauce. Greens, a staple on every Southern dinner table, should be respected for what they are. Don't insult them.
worldbeat
Oakland, CA
4/30/2016
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