Duck breast with broccoli
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If you can find broccoli rabe (cime de rapa), you could use it instead of broccoli for a change. Sometimes we do a variation with balsamic vinegar (about 1/3 cup) instead of Worcestershire sauce. We add the balsamic vinegar to the pan in the same way, let it reduce by half, then, instead of adding olive oil, we put in a couple of pats of butter, beat them in and continue with the recipe. Rather than the broccoli, we serve it with a mixed salad, dressed with Balsamic vinaigrette. We also sauté the spelt with around 1 tablespoon of golden raisins and 1 tablespoon of toasted pine nuts.
ingredients
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serves: 4
4 duck breasts
4 tablespoons spelt
2/3 cup extra virgin olive oil
2 heads of broccoli (separated, into florets)
2 tablespoons Worcestershire sauce
2 cloves garlic (sliced)
1 red chile (deseeded and sliced)
salt and pepper
Nutrition Facts
Duck breast with broccoli
Servings Per Recipe: 4
Amount per Serving
Calories: 1365
- Total Fat: 131.1 g
- Saturated Fat: 36.8 g
- Trans Fat: 0 g
- Cholesterol: 182.4 mg
- Sodium: 258.3 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.7 g
- Sugars: 4.2 g
- Protein: 31.1 g
preparation
1. Bring the duck breasts out of the fridge em hour before you want to cook them.
2. Soak tho spelt in cold water for 20 minutes, than drain. Preheat the oven to 425°F.
3. Bring a pan of water to the boil (no salt, as this will make the spelt harden). put in the spelt and cook for 15 minutes. Drain and tip on to a tray or large plate. Sprinkle with 2 tablespoons of the olive oil and toss around to coat the grains and keep them separate. Move them around every couple of minutes. so they don't stick together.
4. Blanch the broccoli in boiling salted water for about a minute or l so, just to soften it. Drain and set aside.
5. Season the duck. Heat an ovenproof sauté pan to mediun-hot, then put in the duck, skin side down (you don't need any oil, as the fat in the skin will melt), and cook until the skin turns golden. Turn over, cook for 1 minute, then turn down the heat. Take the duck out of the pan and keep in a warm place.
6. Drain the fat from the pan, add the Worcestershire sauce and 3 tablespoons of the remaining onve oil. Stir to emulsify and turn off the heat.
7. Heat a sauté pan, add the remaining olive oil, followed by the garlic and chile, and cook without allowing to color for a few minutes. Add the broccoli and saute without allowing it to color, until just soft. Season.
8. In a separate pan, fry the spelt without any extra oil until slightly crisp (drain off any excess oil as you go). Season.
9. Put the duck into at roasting tray and put it in the oven for about 2 to 3 minutes, depending on whether you like it pink inside or more well done.
10. Spoon the spelt into the middle of warmed plates, and arrange the broccoli around it, with the oil from the pan. Take the duck out of the oven and slice it if you like, than place on top of the spelt and finish with the saue.
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