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
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.
Drain off some of the fat and discard.
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.
While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more.
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.
Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
While rice cooks, combine endive, cress and frisee in a salad bowl.
Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper.
Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad.
Serve duck breast on salad with asparagus-almond rice alongside.