Spice-Rubbed Duck Breasts With Roasted Grapes And Cavolo Nero Recipe

Name: Spice-Rubbed Duck Breasts With Roasted Grapes And Cavolo Nero
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coarse kosher salt; 1 bay leaf; 1 teaspoon fennel seeds; 1 teaspoon dried lavender blossoms*; 3/4 teaspoon whole black peppercorns; 1/2 teaspoon whole allspice; 4 small or 2 large duck breast halves (about 1 3/4 pounds total); 2 tablespoons extra-virgin olive oil; 2 garlic cloves, peeled, smashed; 1 pound cavolo nero or other kale, thick center stems removed, leaves cut crosswise into 1-inch-thick slices (about 16 cups); 3/4 cup low-salt chicken broth; 1 pound red seedless grapes, stemmed

Servings: persons

1 teaspoon coarse kosher salt
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon dried lavender blossoms*
3/4 teaspoon whole black peppercorns
1/2 teaspoon whole allspice
4 small or 2 large duck breast halves (about 1 3/4 pounds total)
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled, smashed
1 pound cavolo nero or other kale, thick center stems removed, leaves cut crosswise into 1-inch-thick slices (about 16 cups)
3/4 cup low-salt chicken broth
1 pound red seedless grapes, stemmed

1
Grind first 6 ingredients in mortar with pestle or in spice mill until finely ground. DO AHEAD:
2
Score duck skin only (not flesh) in 1/2-inch diamond pattern. Sprinkle spice blend all over duck; gently massage into meat. Cover and chill overnight. Let stand at room temperature 1 hour before cooking. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425u00b0F. Heat oil in heavy large pot over medium heat. Add garlic and saute until beginning to brown, about 3 minutes. Add kale; sprinkle with salt and pepper. Toss until kale wilts. Add broth and bring to boil. Reduce heat to low; cover and cook until kale is tender, 8 to 10 minutes. Uncover pot. Increase heat to high and cook kale until almost all liquid is absorbed, about 3 minutes. Set aside.
3
Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is browned and fat is rendered, about 8 minutes. Transfer duck, skin side up, to rimmed baking sheet and place in oven. Roast until cooked to desired doneness, 3 to 5 minutes for small duck breasts and 8 to 10 minutes for large duck breasts for medium-rare. Tent with foil to keep warm. Let rest 10 minutes.
4
Meanwhile, pour off all but 1 tablespoon fat from skillet. Add grapes to skillet and roast in oven until skins begin to split, about 15 minutes.
5
Gently rewarm kale. Thinly slice duck breasts. Arrange sliced duck on plates, dividing equally. Spoon kale alongside. Garnish with grapes and serve.
6
*

341

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 12 ingredients. The key ingredients include: 1 teaspoon coarse kosher salt, 1 bay leaf, 1 teaspoon fennel seeds, 1 teaspoon dried lavender blossoms*, and more.

Yes, Spice-Rubbed Duck Breasts With Roasted Grapes And Cavolo Nero 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.

Spice-Rubbed Duck Breasts With Roasted Grapes And Cavolo Nero

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