Garlic, shallot, caraway, butter, agave nectar, double strength lemon juice, baby carrots, port wine, peppercorns, duck glacé, sea salt and duck breasts
Cut a criss-cross pattern into the fat on the back of the duck breasts. Try not to cut into the meat.
Place breasts into heavy skillet over medium heat and cook until the fat stops rendering and the skin is crisp, about 20 minutes. Pour the fat off 3-4 times during this process.
Begin cooking the carrots and caraway in butter and a scant amount of water.
Season the duck with salt and pepper and turn breast side down. Continue to saute until medium rare*, about 5-7 minutes.
Add shallots and garlic, saute 1 minute. Deglaze pan with port wine. Swirl the duck in the wine for a few moments, then transfer to a cutting board.
Add agave, mustard, chopped greens and S & P to the carrots, and cook over medium heat until glazed, about 3 minutes. Cover and set aside.
Add glacé to pan with port and whisk over medium high heat until reduced by half, about 2-3 minutes. Use to dress the thinly sliced duck.
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* This is against USDA guidelines which say that poultry must be cooked to 165 degrees.