Roasted Duck Breast with Sautéed Swiss Chard and Brown Rice

Ingredients

• Duck breast (skin on, roasted) 5 oz
• Swiss chard (sautéed) 1 cup
• Brown rice (cooked) 3/4 cup
• Olive oil 1 tbsp
• Garlic 1 clove

Method

1. Prepare the Duck Breast. Remove the duck breast from the refrigerator and pat it dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat. This helps render the fat and crisps the skin.
   Tip: Dry skin is key for crispiness; make sure the skin is as dry as possible.
2. Roast the Duck Breast. Place the duck breast skin-side down in a cold, dry skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is golden brown and crispy. Flip and cook the other side for 4-5 minutes for medium-rare, or longer if you prefer it more done. Remove from heat and let rest for 5 minutes before slicing.
   Tip: Rendering fat slowly over medium heat prevents burning and ensures crispy skin.
3. Cook the Brown Rice. If you don’t have pre-cooked brown rice, rinse 3/4 cup of dry brown rice under cold water. Add it to a pot with 1 1/2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 40-45 minutes until tender and water is absorbed. Fluff with a fork.
   Tip: Cooking rice ahead of time saves meal prep minutes.
4. Sauté the Swiss Chard. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the Swiss chard leaves and stems (chopped if large) and sauté for 4-5 minutes until wilted and tender. Season with salt and pepper to taste.
   Tip: Add a splash of water if the pan gets too dry to help the chard cook evenly.
5. Plate and Serve. Slice the rested duck breast against the grain into thin slices. On a plate, arrange the brown rice, sautéed Swiss chard, and sliced duck breast. Drizzle any rendered duck fat from the pan over the meat for extra flavor if desired.
   Tip: Letting the duck rest ensures juicy, tender meat.

Pro tips

• Use a sharp knife to score the duck skin without cutting into the meat for best results.
• Rest the duck breast after cooking to allow juices to redistribute, keeping the meat moist.