Dry-Aged Duck Breasts With Golden Beet Panzanella

Name: Dry-Aged Duck Breasts With Golden Beet Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole bone-in Pekin duck breast or 2 boneless Pekin duck breast halves, (see Note); 1 pound medium golden beets, trimmed; 1/4 cup extra-virgin olive oil, plus more for drizzling; 4 thick slices of bacon, cut into 1/2-inch dice; 1/2 pound (6 cups) peasant bread, cut into 1-inch cubes; Salt and freshly ground pepper; 1 pint yellow cherry tomatoes, halved; 4 scallions, thinly sliced; 1 teaspoon dried oregano; 1/4 cup red wine vinegar

Servings: persons

1
If aging the duck breast, set it skin side up on a plate and refrigerate uncovered for at least 4 days and up to
2
Preheat the oven to 400u00b0. Put the beets in a baking dish and drizzle lightly with olive oil; cover with foil and roast until just tender, about 1 hour. When the beets are cool enough to handle, peel and slice them into 1/4-inch-thick rounds.
3
Meanwhile, in a large, ovenproof skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the bread to the skillet and stir well to coat with the bacon fat. Transfer the skillet to the oven and bake, stirring a few times, until the bread is crisp, about 15 minutes. Season lightly with salt and pepper.
4
If using bone-in duck breast, remove the breast halves from the bone. Trim the skin to just cover the meat. Heat a medium skillet until hot. Season the duck breasts with salt and pepper and cook skin side down over moderate heat until the skin is richly browned and crisp, about 12 minutes. Turn the duck and cook until medium-rare, about 4 minutes longer. Transfer the duck to a carving board and let rest for 5 minutes. Slice the duck breasts crosswise 1/8 inch thick.
5
In a large bowl, toss the beets with the bacon, croutons, tomatoes, scallions and oregano. In a small bowl, stir the 1/4 cup of olive oil with the vinegar and season with salt and pepper. Pour the dressing over the salad and toss well. Mound the salad on plates, top with the sliced duck and serve.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole bone-in Pekin duck breast or 2 boneless Pekin duck breast halves, (see Note), 1 pound medium golden beets, trimmed, 1/4 cup extra-virgin olive oil, plus more for drizzling, 4 thick slices of bacon, cut into 1/2-inch dice, and more.

Yes, Dry-Aged Duck Breasts With Golden Beet Panzanella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!