CONNECT facebook twitter pintrest instagram e-newsletter

Duck Breast with Stone Fruit & Summer Greens

From Our Kitchen

Preheat oven to 350°F


2 Moulard duck breasts, skin scored
4 slightly ripe peaches, cut in half, pit discarded
20 cherries, stem discarded
4 Tbsp. fresh thyme, chopped
1 Vidalia onions, thinly sliced
1 bunch mustard greens, chopped
1 bunch red Russian kale, chopped
1½ cups chicken stock
1 Tbsp. honey
2 to 3 Tbsp. aged balsamic vinegar
olive oil
salt & pepper


Add peaches and cherries to a mixing bowl. Add thyme, honey, 2 Tbsp. olive oil, and a pinch of salt & pepper, and stir to combine. Grill peaches for 2-3 minutes per side. Grill cherries until they start to burst, about 2 minutes. Let cool. Cut peaches into cubes. Remove pits from cherries and quarter. Put in a bowl with balsamic and a pinch of salt & pepper. Refrigerate.

Heat 2 Tbsp. of olive oil in a wide bottomed pot. Add onions and cook until golden brown. Add greens, chicken stock, and a pinch of salt & pepper. Cover and simmer until tender, about 12 to 15 minutes. Adjust seasoning.

Sprinkle salt and pepper on duck. Add 2 tablespoons olive oil to a large sauté pan, skin side down. Cook until golden brown. Turn breast over and turn heat off. Drain off fat and place pan in oven. Cook for 8 to 12 minutes or until the inside temperature is about 125°F for medium rare. (Note: This duck naturally looks red on the inside). When duck is ready, let stand for 5 minutes. Arrange greens on plates. Slice duck and place on top of greens. Spoon fruit mixture on top and serve.

Serves 4