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Duck Breast with Kale

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Duck Breast with Kale

The perfect duck breast with kale recipe with a picture and simple step-by-step instructions.

for the duck breast

  • 2 Duck breasts
  • 2 tbsp Rapeseed oil
  • 2 Toes Garlic
  • 2 Branches Thyme
  • Salt pepper

for the kale and potatoes

  • 500 g Predominantly waxy potatoes
  • 80 g Butter
  • 2 tbsp Olive oil
  • Salt pepper
  • 15 Small shallots
  • 300 g Kale
  1. Using a sharp knife, scratch the skin of the duck breast in a diamond shape.
  2. Season the meat all around with salt and pepper.
  3. Heat the rapeseed oil in a pan and press the garlic cloves with the back of a knife.
  4. Put the duck breast with the thyme sprigs and the garlic in the pan and fry until crispy on the skin side.
  5. Cook in the oven at 135 ° (top / bottom heat) for about 14 minutes and then leave to rest for 5 minutes.
  6. Peel the potatoes and cut into small cubes.
  7. Peel the shallots.
  8. Wash the kale, remove the stems and roughly chop the leaves.
  9. Heat the butter and olive oil in a pan over medium heat.
  10. Add the potato cubes, season with salt, pepper and fry for about 15 minutes, stirring occasionally.
  11. Add shallots, fry for another 5 minutes until they soften and the potatoes turn golden brown.
  12. Increase the temperature, add the kale and fry for another 3 minutes until it is crispy around the edges.
  13. Cut the duck breasts into even slices and serve decoratively with the roasted vegetables on preheated plates.
Dinner
European
duck breast with kale

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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