Dinner · French · 10 min
Duck Breast à l'Orange with Wilted Tuscan Kale and Barley
- Calories
- 681
- Protein
- 69g
- Carbs
- 71g
- Fat
- 15g
Ingredients
- 296.6 g Duck, wild, breast, meat only, raw
- 82.4 g Barley, pearled, raw
- 46.6 g Tuscan Kale, chopped
- 7.2 g Fresh Ginger, minced
- 7.2 g Fresh Garlic, minced
Method
- 01Rinse 115g of pearl barley, then place in a pot with 300ml water. Bring to a boil, then reduce to a simmer and cook covered for 25-30 minutes until tender and chewy.
- 02Score the skin of the duck breast in a crosshatch pattern without piercing the meat. Season lightly with salt.
- 03Place the duck skin-side down in a cold skillet. Turn heat to medium-low and render the fat slowly for 8-10 minutes until the skin is deeply golden and crispy. Flip and cook the other side for 3-4 minutes to reach medium-rare (135F internal). Remove and let it rest on a cutting board for 5 minutes.
- 04In the same pan, keep a tiny bit of the rendered fat. Sauté the minced garlic and ginger until fragrant. Add the chopped Tuscan kale and toss until just wilted, about 2-3 minutes.
- 05Slice the duck breast against the grain into thin, uniform strips.
- 06To plate, create a bed of the warm, fluffy pearl barley. Top with the sautéed kale and fanned slices of duck breast. Garnish with a fresh squeeze of lemon juice to cut the richness.
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