Duck Breast With Mustard Greens, Turnips, and Radishes

Ingredients for Duck Breast With Mustard Greens, Turnips, and Radishes

• 1.4kg boneless duck breasts (3-4)

• Kosher salt, freshly ground pepper

• 2 tablespoons vegetable oil

• 60ml Dijon mustard

• 2 tablespoons English mustard powder

• 2 teaspoons fresh lemon juice

• 80ml olive oil, divided

• 4 radishes, thinly sliced

• 4 small turnips, scrubbed, thinly sliced, plus 2 cups torn turnip greens or kale

• 6 cups torn mustard greens

• plus any mustard flowers (optional)

• 1 tablespoon red wine vinegar

• Flaky sea salt

How to make Duck Breast With Mustard Greens, Turnips, and Radishes

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 centre 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 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.