Wood Fired Duck Breast with Chicories and Miso Kumquat Dressing
Ingredients
- 2 large duck breasts
- Kosher salt
- 1/2 bunch thyme sprigs
- 1/2 pound fingerling potatoes, peeled
- 2 cups duck or chicken stock
- 1/2 bunch thyme sprigs
- 1 tablespoon unsalted butter
- 1/2 teaspoons kosher salt
- 1/4 cup orange juice
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow miso
- Leaves from 2 sprigs thyme
- 1/2 cup extra-virgin olive oil
- 2 tablespoons grapeseed oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup sliced kumquats
- 1/8 teaspoon cayenne pepper
- 1 head radicchio, leaves separated
- 2 white endive, leaves separated
- Zest of 1 orange
Instructions
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