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Duck Breast and Fuji Apples on Watercress


November 16, 1999
Web posted at: 5:09 p.m. EST (2209 GMT)

From "An Apple Harvest"
By Frank Browning and Sharon Silva, Ten Speed Press ($19.95)

4 servings


  • 1 whole boneless Peking or Muscovy duck breast with skin on, about 1 1/4 pounds
  • Coarse sea salt
  • Freshly ground pepper
  • 1 teaspoon dried marjoram
  • 4 to 5 cups young, tender watercress
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 tablespoons freshly squeezed lemon juice or more to taste
  • 2 Fuji or other sweet apples

Rinse the duck breast and pat dry. Cut in half along the line left by the breastbone, and trim away all visible fat. Season generously with salt and pepper and then rub evenly with marjoram. Place in a small roasting pan, skin side up.

Roast for 18 to 20 minutes, or until the skin is golden brown and crispy and the meat is rare when cut with a knife.

Meanwhile, place the watercress in a salad bowl. In a small bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and salt and pepper to taste to form a dressing.

Peel, halve and core the apples, then thinly slice lengthwise. Place in a bowl and toss with the remaining 1 tablespoon lemon juice to coat.

Drizzle the dressing over the watercress and toss to coat evenly. Divide among 4 plates, forming a bed on each. Arrange the apple slices on top, dividing them evenly and overlapping them in a neat row on each bed.

Remove the duck breast from the oven. Transfer to a cutting board. Remove and discard the skin. Thinly slice the breast halves. Place one-fourth of the duck slices on each bed of apples. Season with salt and pepper and serve.

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