Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice

Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice
You can never have too many main course recipes, so give Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice a try. This recipe covers 79% of your daily requirements of vitamins and minerals. One portion of this dish contains about 72g of protein, 64g of fat, and a total of 1485 calories. This recipe serves 2. Head to the store and pick up asparagus, watercress, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

1
Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn.
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Salt And PepperSalt And Pepper
Duck BreastDuck Breast
ButterButter
Whole DuckWhole Duck
Dry Seasoning RubDry Seasoning Rub
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Frying PanFrying Pan
2
Drain off some of the fat and discard.
3
Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more.
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White Wine VinegarWhite Wine Vinegar
Salt And PepperSalt And Pepper
MarmaladeMarmalade
TarragonTarragon
SauceSauce
Whole DuckWhole Duck
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Frying PanFrying Pan
4
While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more.
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ButterButter
ToastToast
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NutsNuts
RiceRice
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PotPot
5
Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias.
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AsparagusAsparagus
StockStock
6
Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
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RiceRice
7
While rice cooks, combine endive, cress and frisee in a salad bowl.
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EndiveEndive
Curly EndiveCurly Endive
Garden CressGarden Cress
RiceRice
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BowlBowl
8
Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper.
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Salt And PepperSalt And Pepper
ShallotShallot
VinegarVinegar
9
Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad.
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Extra Virgin Olive OilExtra Virgin Olive Oil
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WhiskWhisk
10
Garnish with oranges.
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OrangeOrange
11
Serve duck breast on salad with asparagus-almond rice alongside.
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Duck BreastDuck Breast
AsparagusAsparagus
AlmondsAlmonds
RiceRice
DifficultyHard
Ready In45 m.
Servings2
Health Score100
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