Duck Breasts with Broccoli Rabe

Name: Duck Breasts with Broccoli Rabe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams broccoli rabe, tender stems and flowery stalks only; 59 milliliters dry sherry, such as amontillado; 680 grams boneless duck breasts, skin scored in a crosshatch pattern; 2 mediums garlic cloves, minced; 2 Tbsps olive oil; 1 red bell pepper, thinly sliced; 1 medium red onion, thinly sliced; 4 servings Salt and freshly ground pepper; 1 Tbsp soy sauce; 1 Tbsp unsalted butter

Duck Breasts with Broccoli Rabe might be just the main course you are searching for. Watching your figure? This gluten free recipe has 379 calories, 42g of protein, and 18g of fat per serving. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of soy sauce, garlic cloves, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rub the duck breasts all over with the soy sauce and 1 tablespoon of the sherry.

Ingredients you will need

Duck Breast

Soy Sauce

Sherry

Dry Seasoning Rub

Let marinate at room temperature for up to 1 hour.

Cook the broccoli rabe in boiling salted water until bright green, about 2 minutes.

Ingredients you will need

Broccoli Rabe

Water

Drain in a colander.

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Colander

Let cool, chop coarsely, and set aside.

Season the duck breasts on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Duck Breast

Heat a large nonreactive skillet over high heat.

Equipment you will use

Frying Pan

Add 1 teaspoon of the olive oil and when it is almost smoking, add the duck breasts, skin side down. Reduce the heat to moderate and cook until the skin is brown and crisp, about 4 minutes. Turn the breasts and cook the other side until browned, about 3 minutes for medium-rare.

Ingredients you will need

Duck Breast

Olive Oil

Transfer the duck to a plate and pour the fat from the skillet.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Heat the remaining 2 tablespoons olive oil in the skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and bell pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Stir in the garlic and anchovy paste and cook for 1 minute. Stir in the broccoli rabe, season with salt and pepper.

Ingredients you will need

Salt And Pepper

Anchovy Paste

Broccoli Rabe

Bell Pepper

Garlic

Onion

Add the remaining 3 tablespoons sherry and simmer over moderately high heat for 2 minutes. Stir in the butter; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Sherry

Return the duck breasts, skin side up, to the skillet to reheat briefly.

Ingredients you will need

Duck Breast

Equipment you will use

Frying Pan

Transfer the broccoli rabe to plates, arrange the duck breasts alongside and serve at once.

Ingredients you will need

Broccoli Rabe

Duck Breast

Serve With: Roasted potatoes.

Ingredients you will need

Roast Potato

Wine Recommendation: The intensity of duck, garlic, onion, and sherry add up to a strong sweet savoriness. A Rhne, such as the 1993 Domaine Raspail Gigondas or the 1992 Guigal Ctes du Rhne, can provide a contrasting fruity note.

Ingredients you will need

Garlic

Sherry

Onion

Whole Duck

Wine