Duck Breast With Mustard Greens, Turnips, and Radishes

Name: Duck Breast With Mustard Greens, Turnips, and Radishes
Yield: 4 servings
Ingredients: 1 3 pounds boneless duck breasts (3-4); 1 Kosher salt, freshly ground pepper; 1 2 tablespoons vegetable oil; 1 1/4 cup Dijon mustard; 1 2 tablespoons English mustard powder; 1 2 teaspoons fresh lemon juice; 1 5 tablespoons olive oil, divided; 1 4 radishes, thinly sliced; 1 4 small turnips, scrubbed, thinly sliced, plus 2 cups torn turnip greens or kale; 1 6 cups torn mustard greens; plus any mustard flowers (optional); 1 1 tablespoon red wine vinegar; 1 Flaky sea salt

From the kitchen of Carly

Crispy-skinned duck breast meets a sharp mustard vinaigrette and a tangle of peppery greens, thinly sliced turnips, and bright radishes. It's elegant enough for company but straightforward enough for a weeknight that deserves something special.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 pounds boneless duck breasts (3-4)
1Kosher salt, freshly ground pepper
12 tablespoons vegetable oil
11/4 cup Dijon mustard
12 tablespoons English mustard powder
12 teaspoons fresh lemon juice
15 tablespoons olive oil, divided
14 radishes, thinly sliced
14 small turnips, scrubbed, thinly sliced, plus 2 cups torn turnip greens or kale
16 cups torn mustard greens; plus any mustard flowers (optional)
11 tablespoon red wine vinegar
1Flaky sea salt

Instructions

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.