Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Provided by Alison Roman
Categories Duck Mustard Kid-Friendly Dinner Turnip Mustard Greens Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Score fat side of duck breasts 1/8" deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron, over medium. Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10-15 minutes; transfer to a plate. Wipe out skillet and repeat with remaining duck and 1 tablespoon vegetable oil.
- Arrange all duck breasts in skillet, fat side up, and roast in oven until an instantread thermometer inserted into the center of breasts registers 135°, 5-8 minutes. Transfer to a cutting board and let rest at least 5 minutes and up to 2 hours.
- Whisk Dijon mustard, mustard powder, lemon juice, and 3 tablespoons olive oil in a small bowl; season mustard sauce with kosher salt and pepper.
- Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
- Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.
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