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

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.