Duck Breast With Mustard Greens, Turnips, And Radishes

• 3 pounds boneless duck breasts (3-4)
• Kosher salt, freshly ground pepper
• 2 tablespoons vegetable oil
• 1/4 cup Dijon mustard
• 2 tablespoons English mustard powder
• 2 teaspoons fresh lemon juice
• 5 tablespoons olive oil, divided
• 4 radishes, thinly sliced
• 4 small turnips, scrubbed, thinly sliced, plus 2 cups torn turnip greens or kale
• 6 cups torn mustard greens; plus any mustard flowers (optional)
• 1 tablespoon red wine vinegar
• Flaky sea salt

1. Preheat oven to 400u0b0. Score fat side of duck breasts 1/8" deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron, over medium. Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10-15 minutes; transfer to a plate. Wipe out skillet and repeat with remaining duck and 1 tablespoon vegetable oil.
2. Arrange all duck breasts in skillet, fat side up, and roast in oven until an instantread thermometer inserted into the center of breasts registers 135u0b0, 5-8 minutes. Transfer to a cutting board and let rest at least 5 minutes and up to 2 hours.
3. Whisk Dijon mustard, mustard powder, lemon juice, and 3 tablespoons olive oil in a small bowl; season mustard sauce with kosher salt and pepper.
4. Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
5. Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.

duck breasts, kosher salt, vegetable oil, dijon mustard, english mustard powder, lemon juice, olive oil, radishes, kale, torn mustard greens, red wine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/duck-breast-with-mustard-greens-turnips-and-radishes-56389379 (may not work)