Jul 14 2026
Restaurants›Radish›Duck Recipe

Duck Recipe

Inspired by Radish
Time1h
Serves2

Indiana duck breast | Cherry jus | Autumn squash and heirloom bean succotash | Collard chips

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Ingredients

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Duck Breast

Cherry Jus

Autumn Squash and Heirloom Bean Succotash

Collard Chips

Method

Duck Breast

  1. 1

    Prepare Duck Breasts

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

  2. 2

    Cook Duck

    Place the duck breasts skin side down in a cold skillet. Turn the heat to medium-high and cook until the fat renders and the skin is crispy, about 8-10 minutes. Flip the breasts and cook for an additional 4-5 minutes for medium-rare. Remove from the skillet and let rest.

Cherry Jus

  1. 3

    Make Cherry Jus

    In a saucepan, combine the pitted cherries, red wine, chicken stock, and honey. Bring to a boil, then reduce heat and simmer for about 15 minutes until slightly thickened.

  2. 4

    Thicken Sauce

    In a small bowl, mix cornstarch with water until smooth. Stir this mixture into the cherry sauce and cook for another 2-3 minutes until the sauce thickens. Strain if desired.

Autumn Squash and Heirloom Bean Succotash

  1. 5

    Sauté Vegetables

    In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.

  2. 6

    Add Squash and Beans

    Add the diced autumn squash to the skillet and cook for 8-10 minutes, until tender. Stir in the heirloom beans, salt, black pepper, and fresh thyme. Cook for an additional 2-3 minutes.

Collard Chips

  1. 7

    Prepare Collard Chips

    Preheat the oven to 350°F (175°C). Toss collard greens with olive oil and salt in a bowl until evenly coated.

  2. 8

    Bake Chips

    Spread the collard greens in a single layer on a baking sheet. Bake for 10-15 minutes until crispy, keeping a close eye to avoid burning.

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