carotte, nectarine, chou kale, moutarde, cipollini

Carefully score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Score the Duck Breast

Place the duck breast skin-side down in a cold skillet and turn the heat to medium. Cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes for medium-rare. Remove from heat and let rest.

Cook the Duck

Peel and slice the carrots into thin rounds. Pit and slice the nectarines. Chop the kale, removing the tough stems. Peel and halve the cipollini onions.

Prepare the Vegetables

In a large pan, heat olive oil over medium heat. Add the cipollini onions and cook until caramelized, about 5 minutes. Add the carrots and cook for another 3 minutes, followed by the kale and nectarines. Sauté until the kale wilts and the nectarines are tender, about 3 minutes.

Cook the Vegetables

In a small bowl, whisk together the Dijon mustard, honey, olive oil, and balsamic vinegar until smooth.

Make the Sauce

Slice the duck breast and arrange it on a plate with the sautéed vegetables. Drizzle the mustard sauce over the top and serve warm.

magret de canard

Recipe information

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