Do you ever start day dreaming about a dish and then decide you’re going to play your own version of Chopped in the kitchen to make it?
Lately I’ve been craving duck every day for dinner. Blame it on the Big Green Eggtoberfest kick off we went to last week, or the amazing braised duck breast from Atlanta Grill- but I cannot get enough of this fatty, full-flavor foul and I’m so happy it’s about to be Duck Hunting season!
One of my favorite things right now is wilted pepper greens. It’s my favorite thing to saute real quick before throwing a huge piece of protein on top. The Pepper Greens from Organic Girl are excellent in salads also, but I’m not really a big fan of making salads at home; they never turn out nearly as good as the ones prepared at restaurants. We have never attempted duck at home, so we were pretty intimidated cooking this to be sure to not screw it up.
You shouldn’t cook duck like regular chicken -you can actually serve duck medium rare- and it has the same juiciness like the dark meat on chicken so it’s a good foul to try out if you are worried about undercooking your meat! Just invest in a meat thermometer and look at these recommendations here for the grill and here for the oven and you won’t be abl.
But if you have 6 minutes, a grill and a watchful eye, you can cook perfect duck at home.
Oh! it is so flavorful and juicy, you just must try it for yourself!
I wouldn’t have been able to create this dish without the help of my favorite Salad Dressings. Yes I said dressings. The great thing about these salad dressings from Organic Girl is they also double as marinades for meat! Last night I made a shrimp and zucchini scampi with the Lemon Agave salad dressing topped with little sprigs of sweet pea.
The Kale Parmesan might be my favorite dressing. Who doesn’t love greens with their greens? Bonus greens.
The white cheddar is a good alternative for those who like ranch (ME) and blue cheese on their salads. It’s very cheesy in an appetizing way.
I can’t wait to make a skinny vegetarian lasagne with the fresh tomato italian dressing. Seriously, these dressings are so dynamic I love being able to create a lot of different dishes with them outside of salads.
But back to the duck…
Organic Girl Salad Recipe of Roast Duck and Wilted Pepper Greens
For the Duck
Two Duck Breasts (found mine frozen at Whole Foods)
Salt & Pepper
For the Charcoal Charred Beets
For the Sticky Bourbon Glaze
3 TBSP Pure maple syrup
1/4 cup of bourbon
1/4 cup of red wine (I used leftover Cabernet Sauvignon)
1/4 cup balsamic vinegar
For the Wilted Greens
One container of Organic Girl Pepper Greens
1/2 TBSP Butter
Salt to taste
Your choice of salad dressing, I went with Kale Parmesan
Heat grill to 500 degrees to get a good sear. We cook on the Big Green Egg, so we can get the grill nice and hot. Throw your beet in with the charcoal and recover with the grate. Let sit in here for roughly 30 minutes. You can grill the duck while you char your beets.
Make sure you duck breast is thawed and begin prepping by trimming off extra skin and fat. Season with olive oil, salt and pepper and let it come to room temperature. Combine all ingredients for sticky bourbon glaze in a small saucepan on medium heat and let simmer until reduced.
Put your duck breast skin side down on the grill getting a good sear on that side before reducing the heat to 400.
Grill each side of the breast for 4 minutes or until the internal temperature reads at least 135 degrees F. Duck should be cooked medium rare, but if you’re afraid of having undercooked duck, do not let it exceed 165 degrees. Paint the bourbon glaze on the duck while it continues to cook on the grill.
Remove duck breasts and charred beets from heat and let sit while you prepare the pepper greens.
Heat a skillet on high and add butter and pepper greens to the pot. Stir continuously until leaves are slightly wilted. Remove from heat and serve immediately.
When serving the charcoal charred beets, be sure to cut away all of the black skin so that you are only left with the rich pink interior. Careful, it will be very hot!
Duck really wasn’t as scary of a dish as I thought it would have been to prepare at home. If you like the dark meat on chicken then you will love duck breast as they have the same flavor profile. Duck being a cold weather fowl tends to have a richer taste to it than a chicken does. However you could easily sub chicken thighs for this recipe as well.
So do you think you’ll be trying out duck anytime soon? Would love to know your thoughts!