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Duck à l’érable

I love duck breasts and Valentine's day is all about love.  And it's about red, so Swiss chard is amply appropriate.  I found the most gorgeous Swiss chard at Whole Foods right before Valentine's day, that I simply could not refuse to buy.

Here is this year's love offering.

PS - I figured using the French word for maple syrup in the title is justified as Canada is  such a great suppler of the stuff. I know there is a lot of arguing about which is better.  Coming from New England, where we allowed our neighbor to tap our trees on our 130 acre farm in the Berkshires, in return for a gallon of the gold each year, I am, no doubt, biased.  But I am also not parochial - just please use the real stuff - no 'breakfast syrup' ugh!


2 boneless duck breasts

1 bunch swiss chard
1 sweet yellow onion, sliced
1 Tbsp olive oil
2 cloves garlic, minced

2 Tbsp maple syrup
1/4cup dry white wine
1 Tbsp butter

Score the duck breasts on the diagonal with a very sharp knife just through the skin but not into the meat. Season the duck breasts with salt and pepper.
Prepare the Swiss chard by cutting the green leafy pieces away from the red ribs.  
Separate them into separate large bowls. 
Separately rinse the ribs and the greens and drain well.
Heat a cast-iron skillet over high heat and add a dash of olive oil. Brown the duck breasts skin side down for about 5 to 8 minutes or until the skin browns up nicely. Flip the duck breasts and continue sautéing for another 10 minutes or so until the breasts are cooked through. 
Juices should run clear and the internal temperature should be at least 140F for medium rare - the USFDA recommends 160F.  You’re the cook and only you can check doneness; check that the meat is pink but not red, and the flesh is tender and springs back from a nice pinch. If necessary, continue cooking for a few minutes until cooked through. Keep in mind that a common way to kill a duck breast meal is to overcook - think shoe leather.

Meanwhile in a separate skillet sauté the onions in a dash of olive oil for about five minutes. Add the Swiss chard ribs and continue sautéing for another 8 to 10 minutes. 
Add the garlic and cook another 2-3 minutes.  Now add the Swiss chard greens and continue cooking until the greens are wilted and cooked through, about another 8 to 10 minutes. Salt and pepper to taste.
Remove the duck breasts from the cast-iron skillet, and cover to keep warm.  They will continue to cook through as they sit, sop keep that in mind when determining doneness.

Add the wine and maple syrup to the skillet and bring to a boil. Add the butter and allow to melt into the sauce, whisking often. Cook until the sauce thickens up and is slightly syrupy.

Plate the dish by forming a bed of Swiss chard on each of two plates. Lay each duck breast on a Swiss chard bed and spoon the sauce over the breast. If desired serve with rice and garnish with fresh parsley.


Serves 2 lovebirds.
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