Duck Breast with Escarole and Toast

Name: Duck Breast with Escarole and Toast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 diagonally cut French bread slices about 1/2 inch thick (about 10 oz. total); 59 milliliters chicken broth; 2 boned Pekin duck breasts (about 2 lb. total); 2 heads escarole (about 1 1/2 lb. total); 4 servings Pickled ginger; 2 Tbsps salt; 1 Tbsp sugar; 4 servings Prepared wasabi (green horseradish)

Need a dairy free main course? Duck Breast with Escarole and Toast could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains roughly 31g of protein, 7g of fat, and a total of 344 calories. Head to the store and pick up diagonally bread 1, pickled ginger, sugar, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Pull skin from duck, cutting where needed to release.

Ingredients you will need

Whole Duck

Lay skin flat in a 9- or 10-inch-wide pan.

Equipment you will use

Frying Pan

Bake in a 350 oven until browned, about 30 minutes; turn skin over several times.

Equipment you will use

Oven

Drain on paper towels.

Equipment you will use

Paper Towels

Pour fat from pan into a container; reserve. Wipe pan clean; set aside. Reduce oven temperature to 30

Equipment you will use

Oven

Frying Pan

As skin bakes, mix salt and sugar and rub all over duck breasts. Put meat in a bowl and let stand 15 to 20 minutes, then rinse well and pat dry. Discard liquid that forms.

Ingredients you will need

Duck Breast

Sugar

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Rinse and drain escarole, trim out core, and coarsely chop leaves.

Ingredients you will need

Escarole

Lightly brush one side of each bread slice with 2 teaspoons reserved duck fat. Set bread, fat side up, in a single layer in a 10- by 15-inch pan.

Ingredients you will need

Duck Fat

Bread

Equipment you will use

Frying Pan

Bake in the 300 oven until pale gold and crisp, 20 to 25 minutes. Keep warm.

Equipment you will use

Oven

Put 2 teaspoons reserved duck fat in a 10- to 12-inch ovenproof frying pan over high heat. When hot, add breasts and brown on each side, about 6 minutes total. Put duck and pan in the 300 oven.

Ingredients you will need

Duck Fat

Whole Duck

Equipment you will use

Frying Pan

Oven

Bake until breasts are just pink in the center (130 to 140; cut to test), about 5 minutes.

Equipment you will use

Oven

Remove from oven. Keeping breasts warm, let stand at least 10 minutes for juices to settle.

Equipment you will use

Oven