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Sauteed duck breasts with apple and tart greens

Time 1 hour
Yields Serves 4
Sauteed duck breasts with apple and tart greens
1

Remove the duck breasts from the refrigerator. Using a sharp knife, score the skin in a crisscross pattern without cutting into the meat. Season the breasts on each side with a pinch each of salt and pepper. Set aside.

2

In a small bowl, whisk together the shallots, thyme, rosemary, maple syrup, vinegar and olive oil. Season with one-half teaspoon salt and a grind of black pepper, or to taste. This makes about 1 cup vinaigrette.

3

In a large bowl, combine the lettuces. Toss the lettuces with enough vinaigrette to lightly coat, 4 to 5 tablespoons, more if desired. Set aside.

4

Heat a cast-iron pan over high heat until hot. Add the vegetable oil and then add the duck, skin-side up. Sear the breasts for about 2 mintues to give them some color. Flip the breasts over and reduce the heat to medium-high. Continue cooking until the skin is crisp and the breasts reach the desired doneness, 7 to 10 minutes. Remove from the pan and set aside to cool slightly.

5

Reduce the heat to medium. Drain all but 2 to 3 tablespoons fat from the pan, and add the apple, along with the brown sugar. Cook the wedges until slightly softened, 5 to 7 minutes. Increase the heat to medium high and continue to saute the apple until the sugar caramelizes and the wedges take on some color, an additional 2 to 3 minutes. Remove from heat.

6

Divide the apples and salad between 4 plates, crumbling the blue cheese over each salad. Slice the duck breasts on the bias, and divide the duck between the plates. Serve immediately.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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