Duck Breast With Mustard Greens, Turnips, and Radishes
Duck Breast With Mustard Greens, Turnips, and Radishes is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 400°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
