Seared Pomegranate Duck Over Wilted Greens with Roquefort

🧂 Ingredients

• 1 duck breast
• 1 ½ tablespoons unsalted butter
• ½ red onion, thinly sliced
• 2 ½ cups Lacinato kale, chopped
• ¼ cup white wine
• 1 pomegranate, de-seeded
• 3 tablespoons Roquefort, crumbled
• Salt and pepper

Instructions

• 1 Remove the duck breast from the packaging and dry on paper towels to remove all
  excess moisture.
• 2 With a sharp knife, lightly score the skin in a crosshatch formation. (This will
  keep the breast from puckering up when seared).
• 3 Season both sides generously with salt and pepper.
• 4 Heat a large sauté pan over moderate heat and place the duck breast skin-side
  down into the pan. Do not touch the breast and allow it to cook until a golden
  brown color is achieved for about 4-6 minutes.
• 5 Reduce the heat to low and cook the duck breast on the second side and add the
  butter. Gently spoon the browned butter over the breast and cook for 7-8
  minutes, until the breast is firm when touching but still has some spring.
• 6 Remove the duck from the pan and rest for 8-10 minutes while completing the
  other elements.
• 7 Return the heat of the pan to moderate and add the sliced onions. Cook until
  translucent in the rendered duck fat, about 3-4 minutes.
• 8 Add the kale and white wine to the pan and continue cooking for around 2 minutes
  until the kale is wilted and the wine has been absorbed into the vegetables.
• 9 Shut off the heat, and season to taste with salt and pepper.
• 10 Slice the duck breast across the grain and serve on a bed of the wilted onions
  and spinach. Adorn each plate with pomegranate seeds and crumbled Roquefort.

Nutrition Info