Louisiana Creole Spiced Duck Breast with Collard Greens
Categories:
Main Course
Louisiana Creole Spiced Duck Breast with Collard Greens
Posted:
July 01, 2021
Creole Spiced Duck Breast with Collard Greens
A southern twist on an elegant dish. Feel free to add plenty of jazz.
TYPE | MAIN COURSE |
SERVES | 4 |
DIFFICULTY | MODERATE |
PREP TIME | 20 MIN |
COOK TIME | 60 MIN |
Ingredients
- 2 bunches of collard greens
- 1 tablespoon veg oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 5 tablespoons paprika
- 3 tablespoons salt
Directions
- Score the duck fat (but not through to the meat) in a crisscross pattern. Add 1/4 cup creole spice to a plate and press the duck breasts fat-side down into the spices.
- Starting in a cold saute pan, place the duck breasts skin side down and add a splash of water. Slowly render them over medium heat, basting occasionally with the rendered fat.
- Cook the breasts to 130°F for medium and allow to rest for 5 minutes before slicing.
- Remove stems and thoroughly wash collards in a sink full of cold water. Remove and pat dry then, slice them into 1/2 in strips. Heat a large saute pan, and add oil. Add garlic and onion and saute for 1 minute. Stir in the collards, coating in oil. Cover the pan and let cook for about 2 minutes, until greens are wilted.
- Uncover, add three cups of water, season with salt and pepper and cook for about 2 hours until the greens are tender, adding more water if needed. Plate greens and top with sliced duck.
Comment(s)