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.
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
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.
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