Ted
Allen's
Duck Breasts with Asian Mole and Jicama-Haricots Salad
Serves 4
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 1 teaspoons Dijon mustard
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon sugar
- 1/2 pound haricots verts
- 1/2 pound piece jicama
- 2 duck breasts, about 1 pound each
- 1/2 cup Asian Mole Sauce, warmed
- Kosher salt and freshly ground black
pepper
- Canola oil for cooking
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Combine first six ingredients to make
vinaigrette. Peel and cut jicama into slices about 1/4-inch
thick. Stack slices on a cutting board and cut into sticks. Heat
water to boiling and blanch beans until crisp-tender, about 3
minutes. In a medium bowl, toss beans and jicama with 1/4 cup of
lemon vinaigrette (you can set this aside to marinate for about
30 minutes or use right away). Heat a large frying pan over
medium heat. Lay the duck breasts on a cutting board and season
both sides with salt and pepper. Using a paring knife, make
diagonal slashes through the skin about half an inch apart,
taking care not to cut into the flesh. Put the duck breasts into
the hot pan, skin-side down, and cook until the fat is rendered
and the skin is browned, 5 to 7 minutes. Use a splatter screen
if you have one because the breasts render a lot of fat. About
halfway through the cooking, use a ladle or baster to remove
most of the fat from the pan. Turn the breasts and cook to
barely medium-rare, about 8-10 minutes. Remove the breasts to a
cutting board and let rest for 5 minutes. Season each breast
with a pinch of salt and pepper, cut breasts into thin slices,
and fan them out on four serving plates. Top with warm Asian
Mole sauce, and arrange Jicama-Haricots Salad alongside.
Photograph by Christophor Cavalieri
