Dry Aged Duck Breasts with Golden Beet Panzanella
Ingredients
- 1 whole bone-in Pekin duck breast (see Note) or 2 boneless Pekin duck breast halves
- 1 pound medium golden beets, trimmed
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 thick slices of bacon, cut into 1/2-inch dice
- 1/2 pound peasant bread, cut into 1-inch cubes (6 cups)
- Salt and freshly ground pepper
- 1 pint yellow cherry tomatoes, halved
- 4 scallions, thinly sliced
- 1 teaspoon dried oregano
- 1/4 cup red wine vinegar
Instructions
Dry-Aged Duck Breasts with Golden Beet Panzanella serves 4 original recipe by Food & Wine.
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