Duck Breasts with Radishes Anchovy and Orange
|Duck breasts||32 Ounce (Long Island, Four 8 Ounce Each, Pekin)|
|Freshly ground black pepper||To Taste|
|Radishes||12 , quartered or halved lengthwise, depending on size (French Breakfast)|
|Anchovy fillets||8 , mashed to a paste|
|Dijon mustard||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Sliced parsley||1⁄4 Cup (4 tbs)|
|Orange||1 , separated into segments|
|Celery leaves||1⁄2 Cup (8 tbs)|
|Extra-virgin olive oil||1 Tablespoon (For Drizzling)|
Heat a large, ovenproof skillet, preferably cast-iron, over medium heat.
Score the duck skin a few times with a very sharp knife, and season the duck breasts with salt and pepper.
Add the breasts to the pan, skin side down, and cook until the fat has rendered from the skin and the skin has turned nicely brown and crispy, approximately 15 minutes.
Drain the fat from the pan and discard.
Transfer to the oven and cook for approximately 7 minutes for medium rare, or longer for more well done.
When the duck breasts are done, transfer them to a cutting board and let rest for 5 minutes.
While the duck is cooking, melt the butter in a heavy-bottomed saute pan.
Add the radishes and saute until lightly browned, approximately 4 minutes.
Add the anchovy paste and mix well with a spoon to coat the radishes with the paste.
Season with salt and pepper.
Add the lemon juice and parsley, taste, and adjust the seasoning with salt and pepper.
Slice the duck breasts into thin slices.
Spoon some radishes onto each of 4 dinner plates.
Arrange the slices of 1 duck breast around the radishes on each plate.
Garnish with the orange segments and celery leaves.
Drizzle with olive oil and sprinkle with salt.