Dinner: Duck Breast With Mustard Greens, Turnips, and Radishes

Recipe by Alison Roman Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

This recipe includes fertility superfoods such as:

Kale, Lemon

Health and fertility benefits of Duck Breast With Mustard Greens, Turnips, and Radishes

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

3 pounds boneless duck breasts (3-4)
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1/4 cup Dijon mustard
2 tablespoons English mustard powder
2 teaspoons fresh lemon juice
5 tablespoons olive oil, divided
4 radishes, thinly sliced
4 small turnips, scrubbed, thinly sliced, plus 2 cups torn turnip greens or kale
6 cups torn mustard greens; plus any mustard flowers (optional)
1 tablespoon red wine vinegar
Flaky sea salt

Instructions

Preheat oven to 400 °. Score fat side of duck breasts 1/8" deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron, over medium. Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10-15 minutes; transfer to a plate. Wipe out skillet and repeat with remaining duck and 1 tablespoon vegetable oil.
Arrange all duck breasts in skillet, fat side up, and roast in oven until an instantread thermometer inserted into the center of breasts registers 135 °, 5-8 minutes. Transfer to a cutting board and let rest at least 5 minutes and up to 2 hours.
Whisk Dijon mustard, mustard powder, lemon juice, and 3 tablespoons olive oil in a small bowl; season mustard sauce with kosher salt and pepper.
Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.

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