25.10.10

Chard Wrapped Paillards of Duck

 
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.
Serve with roasted carrots and pumpkin butter.


7 comments:

  1. I love both chard and duck, so I know I will like this. I have the pumpkin butter recipe from yesterday so I am already to go. Diane

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  2. Delicious, luxurious and I can't get enough of swiss chard. Both ingredients are my most favorite things to eat.

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  3. I've always found duck to be fatty, but this looks great! I do enjoy chard, too.

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  4. Those colors are just too beautiful. One of my favorite chard recipes is an old Martha Stewart recipe... chard wrapped around mozzarella and grilled... a little balsamic and basil.. so delish... this looks like another fab chard application... bet they would be great together!

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  5. Sarah, you do such a good job introducing your readers to how to enjoy duck. Duck is so versatile and tasty. Not enough people know how to enjoy duck. Thanks for sharing another great recipe.

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  6. This dish combines many of my favorite things - fabulous! I bet it would pair nicely with a Sancerre Rouge - I look forward to trying:)

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  7. Perfect fall recipe, Sarah. And the presentation is lovely!
    I adore duck...nice to see it served in those lovely chard leaves! And the pumpkin butter is an amazing finish!

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