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Duck Breast with Clementines and Tuscan Kale (Anne Burrell) Recipe

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Duck Breast with Clementines and Tuscan Kale (Anne Burrell)
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Ingredients
10
Count
Nutrition
3204
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. With a sharp knife, score the fat of the duck breasts in a cross-hatch pattern through the fat, down to the meat but not into the meat. Season generously with salt.
  2. Preheat the oven to 350 degrees F.
  3. Put about a tablespoon of olive oil in a large saute pan over low heat and schmear it around to coat the bottom of the pan. Arrange the duck breasts, skin side down, in the pan. Be sure that the duck fits in the pan comfortably and is not crowded. Slowly render the fat from the duck breasts. This needs to be done s-l-o-w-l-y, otherwise the fat with be sealed into the skin and will not render out. The idea is to make crispy duck skin. This process will take about 30 minutes or so. As the fat builds up in the pan, remove it, but SAVE IT! It will be used to saute the kale later.
  4. When the fat has rendered from the duck breast, turn the heat to medium-high and brown both sides of the duck breast. When the duck is browned on both sides, move it to a sheet pan and put it in the preheated oven to cook it to medium rare, about 7 to 8 minutes. Remove the duck from the oven to a cutting board and let it rest for about 10 minutes before slicing.
  5. Add the clementine juice and segments to the saute pan and scrape up the brown bits that cling to the bottom of the pan. When the juice has reduced by a little more than half, add half of the chicken stock, the thyme and season the whole shootin' match with salt. Continue to cook until the stock has reduced by half, then add a little more of the chicken stock. Continue to reduce the stock and turn the heat off when it gets to a sauce-like consistency. Taste for seasoning and add salt, if needed.
  6. While the sauce is reducing and the duck is resting, add some of the reserved duck fat to a large saute pan. Add the garlic cloves and bring to a medium-high heat. When the garlic is golden brown and aromatic, remove it from the saute pan and discard it. Toss in the prepared kale and season with salt, to taste. Add some of the reserved chicken stock to help steam the greens. Saute the greens until they are wilted but still vibrant looking. Taste for seasoning.
  7. Divide the greens among 4 serving plates. Slice each duck breast and fan the slices over the kale. Spoon some of the sauce on and around the duck. Garnish with the supremed clementines and the pomegranate seeds.
  8. It's just ducky!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3204.14 Kcal (13415 kJ)
Calories from fat 1552.81 Kcal
% Daily Value*
Total Fat 172.53g 265%
Cholesterol 377.77mg 126%
Sodium 2953.55mg 123%
Potassium 466.44mg 10%
Total Carbs 356.28g 119%
Sugars 84.81g 339%
Dietary Fiber 50.38g 202%
Protein 66.15g 132%
Vitamin C 55.9mg 93%
Iron 4.4mg 24%
Calcium 38.5mg 4%
Amount Per 100 g
Calories 901.43 Kcal (3774 kJ)
Calories from fat 436.86 Kcal
% Daily Value*
Total Fat 48.54g 265%
Cholesterol 106.28mg 126%
Sodium 830.93mg 123%
Potassium 131.22mg 10%
Total Carbs 100.23g 119%
Sugars 23.86g 339%
Dietary Fiber 14.17g 202%
Protein 18.61g 132%
Vitamin C 15.7mg 93%
Iron 1.2mg 24%
Calcium 10.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 77.7
    Points
  • 85
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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