Duck Breast Recipe

Prepare the Duck

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Cook the Duck

Place the duck breasts skin-side down in a cold skillet and turn the heat to medium. Cook for about 6-8 minutes until the fat has rendered and the skin is crispy. Flip and cook for an additional 4-5 minutes to your desired doneness.

Make the Stuffing

In a skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened. Stir in garlic and thyme, and cook for another minute. Remove from heat and mix in the breadcrumbs and Madeira wine until combined.

Stuff the Duck

Carefully lift the skin of the duck breasts and stuff with the Madeira stuffing mixture. Secure the openings with toothpicks.

Sauté the Cavolo Nero

In another skillet, heat olive oil over medium heat. Add sliced garlic and cook until fragrant. Add the cavolo nero, season with salt, and sauté until wilted, about 5 minutes.

Prepare Salsa

In a bowl, combine pomegranate seeds, red onion, cilantro, lime juice, and salt to taste. Mix well and let sit for 10 minutes to allow flavors to meld.