Roasted Duck Breast & Bacon* Recipe

Prepare the Duck

Score the skin of the duck breasts in a criss-cross pattern and season both sides with salt and pepper.

Prepare the Turnips

Peel and dice the turnips into small cubes.

Cook the Wild Rice

Rinse the wild rice under cold water. In a pot, combine wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until tender.

Cook the Duck

In a cold, dry skillet, place the duck breasts skin-side down. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy. Flip the duck and cook for another 4-6 minutes until medium-rare. Remove from skillet and let rest.

Cook the Bacon

In the same skillet, add bacon slices and cook until crispy. Remove and drain on paper towels.

Sauté the Turnips and Spinach

In the bacon fat, add diced turnips and sauté until golden and tender, about 10 minutes. Add minced garlic and cook for an additional minute. Finally, add arrowhead spinach and a drizzle of olive oil, cooking until wilted.

Plate the Dish

Slice the rested duck breast and place on a plate. Add sautéed turnips and spinach on the side, along with a serving of wild rice. Top with crispy bacon pieces.