| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 479 | 31g | 10g | 12g |
| sugars | fibre | protein | salt |
| 7g | 1g | 41g | 1.29g |
The Pan-Seared Duck Breast with Radicchio ranks as one of my favourite dishes, as it perfectly rounds up my Afro-Southern gourmet journey. It brings together the hearty feel of Southern cuisine and the intricate flavors of my West African roots. Turning this aromatic ensemble of ingredients into a masterpiece on a plate is a joy that never loses its luster. That’s why I’m thrilled to share this gem from my recipe book with you.
The Beauty of Fusion
Being born to Nigerian parents in Atlanta provided me with the unique advantage of enjoying two contrasting worlds of flavors. And I consider myself incredibly fortunate—getting to mix and infuse the qualities of both in my kitchen. This Pan-Seared Duck Breast with Radicchio is a shining example of this fusion, humming the musical notes of Southern and West African culinary traditions.
Health Perks and Taste, A Delightful Duo
Beyond the delightful taste amalgam, this dish boasts of quite a few health benefits too. Duck meat, for instance, is rich in iron and provides a great protein kick. Studies show that it’s a heart-healthy choice because it contains unsaturated fats. Radicchio, one of the stars of this recipe, brings a hefty dose of Vitamin K and a healthy array of antioxidants. Research indicates that the deep red leaves also foster digestive health.
A Dance of Complementary and Contrasting Flavors
This recipe creates a harmonious symphony of complementary and contrasting flavors. The lush flavor of duck pairs wonderfully with the slightly bitter taste of radicchio. The sweetness of the honey and the tang of the Dijon mustard round the combination beautifully, while the zestiness of the orange avoids the danger of this dish becoming overly sweet.
If you’re hunting for companion dishes, a lightly seasoned rice pilaf or some rustic roasted potatoes would hit the spot. Both would wonderfully balance the robust flavors of the Pan-Seared Duck Breast with Radicchio.
A steaming bowl of West-African styled lentil stew would lend a hand in heightening the African feel. Complement this with an easy cornbread recipe, a southern classic, and you’re in for a bona fide Afro-Southern feast.
In conclusion, this recipe is a delightful mesh of the kitchens I’ve grown up in. It’s subtly spiced, abundantly flavored, and bears the signature of my culinary sojourn. I hope you enjoy this fusion, born out of a dash of Southern charm and a sprinkle of West African zing!
What You’ll Need
- 6 boneless duck breasts, skin on
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 head radicchio, cut into wedges
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 large orange, zested and juiced
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1/3 cup fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
Method
Step One
Start by patting the duck breast dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, allow the duck breasts to sear, skin-side down, for about 5 minutes, until the skin is golden and crispy. Then, turn the duck breasts and cook for another 5 minutes. Remove the duck breasts from the pan and set aside.
Step Two
In the same skillet, add the radicchio wedges and sear them on both sides, until they are slightly wilted and charred. Remove the radicchio from the pan and set it aside.
Step Three
To prepare the sauce, begin by whisking together balsamic vinegar, honey, Dijon mustard, the juice, and zest of one large orange in a small bowl. Set this mixture aside for later.
Step Four
In the same skillet, pour in the white wine and bring it to a boil. Let it simmer until it’s reduced by half. Then, reduce the heat to low and whisk in the balsamic-orange mixture. Continue to cook and stir the sauce for a few more minutes, until it thickens slightly.
Step Five
To finish the sauce, add two tablespoons of unsalted butter to the skillet and continue stirring until the butter is completely melted and incorporated. Stir in the chopped parsley and rosemary for additional flavor.
Step Six
Finally, return the seared duck breasts and radicchio to the pan, spooning some of the sauce over top. Cook everything together for a few more minutes, until the duck is cooked to your liking. Serve the pan-seared duck breasts and radicchio with extra sauce on the side. Enjoy!
