Honey-Lacquered Duck Breast with Duck Confit, Rosemary and Orange Bitter Greens, Peruvian White Beans, Carrot and Chard


Ingredients for Duck:

7 oz. breast of duck
2 oz. duck confit
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh garlic, minced
1 Tbsp. fresh chives, chopped
1 Tbsp. Fresh orange zest
Cut incision in center of duck and stuff with confit, herbs and zest
For cooking the duck:
1 oz. light olive oil
2 oz. butter
1 rosemary sprig
Squeeze of fresh lemon
1 Tbsp. honey

Ingredients for Bitter Green Salad:

2 oz. kale, cleaned and chopped
2 oz. Peruvian white beans, soaked and cooked in stock
1 Tbsp. baby carrot, peeled into ribbons
1 Tbsp. baby zucchini, peeled into ribbons
½ shallots, sliced
3 chard stems, small if possible
dandelion greens
frisee lettuce

112 College Street, San Antonio, TX, 78205