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Spice-Rubbed Duck Breasts with Roasted Grapes and Cavolo Nero Recipe

Spice-Rubbed Duck Breasts with Roasted Grapes and Cavolo Nero Recipe

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Spice-Rubbed Duck Breasts with Roasted Grapes and Cavolo Nero

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Ingredients

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Nutrition

404

Calories

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Ingredients:

Serving

1 tsp coarse kosher salt
1 bay leaf
1 tsp fennel seeds
1 tsp dried lavender blossoms
3/4 tsp whole black peppercorns
1/2 tsp whole allspice
4 small or 2 large duck breast halves (about 1 3/4 lb total )
2 tbsp extra-virgin olive oil
2 garlic cloves, peeled , smashed
1 lb cavolo nero or other kale , thick center stems removed , leaves cut crosswise into 1-inch-thick slices (about 16 cups)
3/4 cup low-salt chicken broth
1 lb red seedless grapes, stemmed

Directions:

Grind first 6 ingredients in mortar with pestle or in spice mill until finely ground. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
Score duck skin only (not flesh) in 1/2-inch diamond pattern. Sprinkle spice blend all over duck; gently massage into meat. Cover and chill overnight. Let stand at room temperature 1 hour before cooking. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Heat oil in heavy large pot over medium heat. Add garlic and sauté until beginning to brown, about 3 minutes. Add kale; sprinkle with salt and pepper. Toss until kale wilts. Add broth and bring to boil. Reduce heat to low; cover and cook until kale is tender, 8 to 10 minutes. Uncover pot. Increase heat to high and cook kale until almost all liquid is absorbed, about 3 minutes. Set aside.
Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is browned and fat is rendered, about 8 minutes. Transfer duck, skin side up, to rimmed baking sheet and place in oven. Roast until cooked to desired doneness, 3 to 5 minutes for small duck breasts and 8 to 10 minutes for large duck breasts for medium-rare. Tent with foil to keep warm. Let rest 10 minutes.
Meanwhile, pour off all but 1 tablespoon fat from skillet. Add grapes to skillet and roast in oven until skins begin to split, about 15 minutes.
Gently rewarm kale. Thinly slice duck breasts. Arrange sliced duck on plates, dividing equally. Spoon kale alongside. Garnish with grapes and serve.
*Also called culinary lavender buds; available at some supermarkets and farmers markets, at many natural foods stores, and from .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	403.77 Kcal (1691 kJ)
Calories from fat	148.58 Kcal
		% Daily Value*
Total Fat	16.51g	25%
Cholesterol	153.73mg	51%
Sodium	529.9mg	22%
Potassium	766.94mg	16%
Total Carbs	21.46g	7%
Sugars	17.1g	68%
Dietary Fiber	1.43g	6%
Protein	41.39g	83%
Vitamin C	16mg	27%
Iron	10.1mg	56%
Calcium	28mg	3%

Amount Per 100 g
Calories	109.39 Kcal (458 kJ)
Calories from fat	40.25 Kcal
		% Daily Value*
Total Fat	4.47g	25%
Cholesterol	41.65mg	51%
Sodium	143.57mg	22%
Potassium	207.79mg	16%
Total Carbs	5.81g	7%
Sugars	4.63g	68%
Dietary Fiber	0.39g	6%
Protein	11.21g	83%
Vitamin C	4.3mg	27%
Iron	2.7mg	56%
Calcium	7.6mg	3%

* 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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