Smoked Duck Breast with Bitter Greens and Black Garlic Jus

Instructions

1. 1

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

   ~5 min
2. 2

   Place the duck breasts, skin-side down, in a cold large skillet. Turn the heat to medium-low. Slowly render the fat for 15-20 minutes, until the skin is golden brown and crispy. Pour off excess rendered fat as needed.

   ~20 min
3. 3

   Flip the duck breasts and sear the flesh side for 2-3 minutes. Transfer to a preheated oven at 400°F (200°C) and roast for 6-8 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Let rest for 10 minutes, tented with aluminum foil.

   ~15 min
4. 4

   While the duck rests, add olive oil to the same skillet over medium heat. Add minced garlic and sliced shallots and sauté until softened, about 2 minutes.

   ~3 min
5. 5

   Add the assorted bitter greens to the skillet. Pour in the vegetable broth and balsamic vinegar. Cover and braise until the greens are tender, about 5-7 minutes.

   ~7 min
6. 6

   Remove the greens from the skillet and set aside. In the same skillet, add the black garlic cloves and mash them with a fork. Simmer for 2 minutes to meld flavors.

   ~2 min
7. 7

   Whisk in the tablespoon of butter to create a smooth jus. Season with salt and pepper to taste.

   ~1 min
8. 8

   Slice the rested duck breasts. Arrange the braised greens on serving plates. Top with the sliced duck breast and spoon the black garlic jus over the top.

   ~3 min