Directions:
- Pull skin from duck, cutting where needed to release.
- Lay skin flat in a 9- or 10-inch-wide pan. Bake in a 350° oven until browned, about 30 minutes; turn skin over several times. Drain on paper towels. Pour fat from pan into a container; reserve. Wipe pan clean; set aside. Reduce oven temperature to 300°.
- As skin bakes, mix salt and sugar and rub all over duck breasts. Put meat in a bowl and let stand 15 to 20 minutes, then rinse well and pat dry. Discard liquid that forms.
- Rinse and drain escarole, trim out core, and coarsely chop leaves.
- Lightly brush one side of each bread slice with 2 teaspoons reserved duck fat. Set bread, fat side up, in a single layer in a 10- by 15-inch pan. Bake in the 300° oven until pale gold and crisp, 20 to 25 minutes. Keep warm.
- Put 2 teaspoons reserved duck fat in a 10- to 12-inch ovenproof frying pan over high heat. When hot, add breasts and brown on each side, about 6 minutes total. Put duck and pan in the 300° oven. Bake until breasts are just pink in the center (130° to 140°; cut to test), about 5 minutes. Remove from oven. Keeping breasts warm, let stand at least 10 minutes for juices to settle.
- Meanwhile, finely dice duck skin, return it to its pan, and put in the oven. Bake until sizzling, about 15 minutes. Keep warm.
- When breasts have rested at least 5 minutes, put 1 teaspoon duck fat and the chicken broth in a 5- to 6-quart pan over high heat. Add escarole and stir until barely wilted, about 2 minutes.
- Using a slotted spoon, transfer escarole to 4 warmed dinner plates.
- Slice duck breasts across the grain and lay equal portions on plates. Sprinkle with duck skin. Accompany with toast, wasabi, and pickled ginger.
- Per serving without skin: 531 cal., 36% (189 cal.) from fat; 37 g protein; 21 g fat (6.6 g sat.); 47 g carbo (5.7 g fiber); 898 mg sodium; 167 mg chol.
- Per serving without skin and toast: 183 cal., 11% (20 cal.) from fat; 31 g protein; 2.2 g fat (0.5 g sat.); 10 g carbo (3.7g fiber); 466 mg sodium; 150 mg chol.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 848.73 Kcal (3553 kJ) | ||
| Calories from fat | 107.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 18% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 2% | |
| Sodium | 18283.98mg | 762% | |
| Potassium | 1105.59mg | 24% | |
| Total Carbs | 158.16g | 53% | |
| Sugars | 15.52g | 62% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 37.52g | 75% | |
| Vitamin C | 17.7mg | 30% | |
| Iron | 10.2mg | 57% | |
| Calcium | 213.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 81.69 Kcal (342 kJ) | ||
| Calories from fat | 10.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 18% | |
|---|---|---|---|
| Cholesterol | 0.65mg | 2% | |
| Sodium | 1759.77mg | 762% | |
| Potassium | 106.41mg | 24% | |
| Total Carbs | 15.22g | 53% | |
| Sugars | 1.49g | 62% | |
| Dietary Fiber | 0.49g | 20% | |
| Protein | 3.61g | 75% | |
| Vitamin C | 1.7mg | 30% | |
| Iron | 1mg | 57% | |
| Calcium | 20.5mg | 21% | |
* 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.
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