Dinner · Italian · 10 min
Duck Breast with Wilted Tuscan Kale and Toasted Barley
- Calories
- 627
- Protein
- 58g
- Carbs
- 71g
- Fat
- 13g
Ingredients
- 236.6 g Duck, wild, breast, meat only, raw
- 85g Barley, pearled, raw
- 61.7 g TUSCAN KALE, TUSCAN
- 1.7 g EXTRA VIRGIN OLIVE OIL
Method
- 01Rinse the pearled barley under cold water until clear. Bring a pot of lightly salted water to a boil, add the barley, and simmer for 25-30 minutes until tender but with a slight chew. Drain well.
- 02While the barley cooks, score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season lightly with salt and pepper.
- 03Place the duck breast, skin-side down, in a cold, heavy-bottomed skillet. Set to medium-low heat. Slowly render the fat for about 8-10 minutes, allowing the skin to turn crisp and golden brown. Flip and cook for another 3-5 minutes until the breast is medium-rare or reaches your desired doneness. Remove and let it rest for at least 5 minutes.
- 04In the same pan, using just a teaspoon of the rendered duck fat, sauté the finely chopped Tuscan kale until it just begins to wilt, about 2 minutes. Stir in the cooked barley to warm through.
- 05Slice the rested duck breast thinly on the bias. Arrange a bed of the warm barley and kale mixture on the plate and fan the slices of duck breast over the top. Drizzle with a tiny amount of extra virgin olive oil and serve immediately.
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