Name: Duck Breast with Mustard Greens, Turnips, and Radishes
Cook time: 1 hours
Total time: 1 hours
Yield: 8 Servings
Ingredients: 3 pounds boneless duck breasts (3–4); Kosher salt and freshly ground pepper; 2 tablespoons vegetable oil; ¼ cup Dijon mustard; 2 tablespoons English mustard powder; 2 teaspoons fresh lemon juice; 5 tablespoons olive oil, divided; 4 radishes, thinly sliced; 4 small turnips, scrubbed, thinly sliced, plus 2 cups torn turnip greens or kale; 6 cups torn mustard greens; plus any mustard flowers (optional); 1 tablespoon red wine vinegar; Flaky sea salt

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Christopher Testani

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

Recipe notes