CRISPY TUSCAN KALE
Provided by Anne Burrell
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F.
- Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
- Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
- Serve as a snack or side dish.
TUSCAN FETTUNTA
Provided by Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Toast the Tuscan bread on a hot BBQ grill.
- While the slices are still hot, rub the garlic halves on the toasted bread.
- Generously drizzle the extra-virgin olive oil over the toasted bread. Season with a generous amount of salt. Serve hot.
SAUTEED KALE
Provided by Anne Burrell
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Coat a large saute pan with olive oil and add the garlic cloves and crushed red pepper. Bring the pan to a medium heat and cook the garlic until it gets golden and very aromatic. Remove the garlic and discard.
- Add the 2 types of kale and stir to coat with the oil. Season with salt and add the chicken stock. Cover and cook for 2 to 3 minutes.
- Uncover and stir to be sure that the kale is cooked evenly. Let the liquid evaporate. Sprinkle with sherry vinegar. Taste to make sure that the kale is seasoned perfectly.
- Serve immediately.
PAPPARDELLE WITH DUCK BOLOGNESE AND TUSCAN KALE
The Liberty Ducks we get from Sonoma County Poultry (see page 147) are fed an all-natural diet and allowed to mature for several more weeks than most commercial ducks. As a result, they develop more flavor. The meaty duck legs, braised slowly with aromatic vegetables, make a robust pasta sauce similar in richness and depth to a classic bolognese. Brian shreds the tender duck meat after it's braised and adds chopped Tuscan kale to the sauce to introduce some fresh garden flavor.
Yield serves 6
Number Of Ingredients 16
Steps:
- Trim the excess flap of skin on each duck leg and remove visible fat. Season all over with salt and pepper. Heat the olive oil in a large pot over high heat. Add the duck, skin side down, and brown on all sides, about 5 minutes. Transfer the duck to a platter. Pour off all but 2 tablespoons fat.
- Add the pancetta to the pot and cook over medium heat until it renders some of its fat and begins to crisp. Add the onions, celery, carrot, and parsley and sauté until the vegetables are softened, about 10 minutes. Add the tomatoes and wine. Bring to a simmer and reduce until slightly thickened, about 5 minutes. Return the duck to the pot, skin side up. Add the stock and the Parmesan rind (if using) and bring to a simmer. Cover and adjust the heat to maintain a gentle simmer. Simmer until the meat is tender and pulls readily from the bone, about 1 1/2 hours. Lift the duck legs out of the sauce and set them aside to cool.
- Tear each kale leaf into 3 or 4 pieces. Bring a large pot of salted water to a boil over high heat. Add the kale and blanch for 30 seconds, then drain in a sieve and cool quickly under cold running water. Squeeze well to remove excess water. Finely chop.
- Pull the duck meat off the bones and dice it. Return it to the sauce and reheat gently. Stir in the kale and the milk. Simmer gently for about 10 minutes to blend the flavors.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and add it to the sauce. Toss well, moistening if necessary with some of the reserved pasta water. Divide among warm bowls and serve immediately. Pass Parmesan cheese, if desired.
- Enjoy with Cakebread Cellars Carneros Pinot Noir or another rich Pinot Noir.
ROAST DUCK TWO WAYS WITH SPICED CLEMENTINE SAUCE
Christmas dinner for two? Forget having to carve a whole duck and enjoy this meltingly soft, crispy skinned leg and breast meat version instead
Provided by Jane Hornby
Categories Lunch, Main course
Time 3h50m
Number Of Ingredients 11
Steps:
- Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
- Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
- Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don't worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
- Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
- Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.
Nutrition Facts : Calories 834 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Protein 63 grams protein, Sodium 1.14 milligram of sodium
CRISPY DUCK WITH CLEMENTINES
Treat yourself to duck for dinner, roasted with shallots and sweet clementines. Leave the duck to chill overnight with a salt rub for crisp, golden skin
Provided by Esther Clark
Categories Dinner
Time 2h15m
Number Of Ingredients 10
Steps:
- Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.
- The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.
- Remove the foil, then cook for a further 20 mins until crisp and tender - the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.
Nutrition Facts : Calories 421 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.8 milligram of sodium
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