Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice Recipe

Name: Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, divided; 2 duck breasts, found in packaged meats case of larger markets; Salt and pepper; 1/3 cup orange marmalade; 4 tablespoons white wine vinegar, divided; 4 sprigs fresh tarragon, leaves finely chopped; 2 to 3 tablespoons slivered almonds; 1 cup rice; 2 cups chicken stock; 1 small bunch asparagus; 1 endive, thinly sliced; 1 bunch watercress, trimmed and stemmed; 1 frisee, coarsely chopped; 1 shallot; 1 teaspoon Dijon mustard; 1/4 to 1/3 cup extra-virgin olive oil; 1 small can mandarin oranges

Servings: persons

3 tablespoons butter, divided
2 duck breasts, found in packaged meats case of larger markets
Salt and pepper
1/3 cup orange marmalade
4 tablespoons white wine vinegar, divided
4 sprigs fresh tarragon, leaves finely chopped
2 to 3 tablespoons slivered almonds
1 cup rice
2 cups chicken stock
1 small bunch asparagus
1 endive, thinly sliced
1 bunch watercress, trimmed and stemmed
1 frisee, coarsely chopped
1 shallot
1 teaspoon Dijon mustard
1/4 to 1/3 cup extra-virgin olive oil
1 small can mandarin oranges

1
Rub a skillet with 1 tablespoon butter.
2
Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern.
3
Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high.
4
Cook until crispy, 15 minutes, turn.
5
Drain off some of the fat and discard.
6
Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve.
7
Once you flip the duck, pour the marmalade sauce over top and reduce heat.
8
Loosely cover pan and let the duck hang out a couple of minutes more.
9
While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more.
10
Add stock and bring to a boil.
11
Cover and cook over low heat 15 minutes.
12
Trim off the top 4 inches of asparagus and thinly slice on the bias.
13
Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
14
While rice cooks, combine endive, cress and frisee in a salad bowl.
15
Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper.
16
Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad.
17
Garnish with oranges.
18
Serve duck breast on salad with asparagus-almond rice alongside.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3 tablespoons butter, divided, 2 duck breasts, found in packaged meats case of larger markets, Salt and pepper, 1/3 cup orange marmalade, and more.

Yes, Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice

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