This showcases the earthiness of both the duck and the chard. The pumpkin butter adds the right amount of sweetness and aromatics to round it out. Serve with oven roasted root vegetables and wild rice. Paillards are simply 'thinly pounded pieces'. When pounded thin like this, it cooks in no time. It also tenderizes. I shared the recipe for pumpkin butter yesterday. I learned how it is a Southern favourite when I was in Tennessee last year. Now I am a convert.
Chard Wrapped Paillards of Duck serves 2
1 whole boneless duck breast
1/2 teaspoons salt
1 teaspoon ancho chili powder
1/2 teaspoon black pepper
2 large chard leaves with ribs removed
Pull skin off duck.
Trim silver membrane from each breast half. Halve the breast (horizontally or vertically, doesn't matter) to make 2 pieces. Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin.
Remove the rib from each chard leaf and lay out with dull side up. Place the duck paillard on a piece of chard. Sprinkle generously with ancho chili powder. Roll up tightly and place in a greased ovenproof dish. Repeat with the other half of duck breast.
Bake at 350F for 10-15 minutes, depending on your taste.