Seared Duck Breast with Apple Puree and Radicchio Salad

Ingredients

• 2 duck breasts, skin on
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 large apple, peeled and diced
• 1/4 cup water
• 1/4 tsp cinnamon
• 1/4 cup heavy cream
• 2 cups mixed greens (arugula, spinach)
• 1/2 cup radicchio, torn
• 1 tbsp olive oil (for dressing)
• 1 tsp balsamic vinegar
• Pinch of salt

Instructions

1. Pat duck breasts dry and score the skin in a crosshatch pattern.
2. Season duck breasts with salt and pepper.
3. Heat olive oil in a cold skillet, place duck breasts skin-side down, and cook over medium heat for 8-10 minutes until skin is crispy.
4. Flip duck breasts and cook for 3-4 minutes for medium-rare, or longer to desired doneness.
5. Remove duck from pan and let rest for 5 minutes.
6. While duck rests, combine diced apple, water, and cinnamon in a small saucepan. Simmer for 10 minutes until soft.
7. Blend apple mixture until smooth, then stir in heavy cream. Season with salt to taste.
8. In a bowl, toss mixed greens and radicchio with olive oil, balsamic vinegar, and a pinch of salt.
9. Slice duck breast thinly on a bias.
10. Plate duck slices over apple puree, drizzle with pan juices, and serve with the side salad.