Breakfast · French · 10 min
Pan-Seared Duck Breast with Sautéed Kohlrabi and Toasted Multi-Grain Toast
- Calories
- 610
- Protein
- 48g
- Carbs
- 68g
- Fat
- 18g
Ingredients
- 178.3 g Wild duck breast, meat only, raw
- 120 g English muffins, multi-grain
- 200 g Kohlrabi, raw
- 0.5 tbsp (7 g) Avocado oil
- 30 g Fennel bulb, sliced thin
Method
- 01Score the skin of the duck breast in a crosshatch pattern without piercing the meat. Season generously with salt and pepper.
- 02Place the duck breast skin-side down in a cold pan. Turn the heat to medium-low and render the fat slowly for 8-10 minutes, until the skin is thin, crispy, and deep golden brown. Flip and sear the meat side for 3-4 minutes for medium-rare. Let rest on a cutting board for 5 minutes.
- 03In the same pan, using a teaspoon of the rendered duck fat, sauté the julienned kohlrabi and thin-sliced fennel over medium heat until tender-crisp and lightly caramelized, about 5 minutes.
- 04Toast the multi-grain English muffins until golden and crisp.
- 05To plate, slice the duck breast on the bias into thin strips. Arrange the warm kohlrabi and fennel salad alongside the toasted muffins. Drizzle with a few drops of fresh lemon juice to brighten the rich gamey flavor of the duck.
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