CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS

Crispy Duck Salad With Green Beans and Honeyed Almonds image

Provided by Melissa Clark

Categories weekday, salads and dressings

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 15

Ingredients

1 tablespoon honey
Pinch salt
1 cup slivered almonds
2 tablespoons raw sugar
3/4 pound haricots verts or green beans, trimmed
2 duck breasts, trimmed (1 1/2 pounds total)
1 teaspoon kosher salt, more as needed
1 teaspoon chipotle or other chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup plus 1 teaspoon extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh lime juice
1 bunch watercress

Steps:

Heat oven to 350 degrees. In a small saucepan over medium heat, cook honey and salt until thin and runny, then mix in almonds until coated. Add sugar and toss to coat. Spread nuts on baking sheet (lined with parchment paper) and bake, stirring once, until deeply golden brown, 10 to 12 minutes. Let nuts cool, then break up clumps with your fingers.
In a medium pot on medium-high heat, bring six cups salted water to boil. Fill a medium bowl with ice water. Cook green beans until bright green and tender, 2 to 4 minutes depending on thickness of beans. Drain, then plunge into ice water to stop cooking. Drain and pat dry.
Raise oven heat to 400 degrees. Using a sharp knife, score duck fat into a crosshatch pattern, with cuts a half-inch apart. You want to cut through fat but not into flesh of duck.
In a small bowl, mix salt, chili, pepper, cumin and cinnamon. Rub mix all over duck, working it into the fat.
Set an ovenproof pan on the stove over medium-low heat. Add 1 teaspoon of oil, heat for a few seconds, then add duck, fat side down. Sear without moving until dark brown, about 10 minutes (if it starts to burn, lower the heat). Flip duck and cook for 1 minute, then transfer pan to oven and roast until meat is done to taste, 4 to 8 minutes longer for medium rare (130 degrees). Let duck rest on a cutting board. Reserve 2 tablespoons of fat from pan.
Using mortar and pestle or side of a heavy knife, make a paste from garlic and a pinch of salt. In a small bowl, mix it with lime juice and a half-teaspoon salt, then drizzle in remaining olive oil, whisking well.
In a large bowl, toss green beans and watercress with reserved pan drippings and just enough of dressing to coat. Taste and add salt if desired.
Slice duck breasts and toss with salad. Garnish with almonds and serve.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 34 grams, Carbohydrate 30 grams, Fat 43 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 788 milligrams, Sugar 17 grams, TransFat 0 grams