Duck hunting is a favorite past-time in Delmarva – plenty of hunters agree. Chef Arturo Suazo from Sobo’s Wine, Beerstro, and Restaurant in Salisbury, Md. stops by and shares a roasted duck recipe with us.
Ingredients:
- 8 oz. skin-on duck breast
- 2 oz. chopped bacon
- 6 oz. Swiss chard
- 3 oz. fingerling potatoes
- honey balsamic vinegar
Score the duck breast on the skin side with a knife. Season the breast with salt and pepper, and sear skin side down. Allow skin to brown before turning. Turn and sear, finishing in the oven. Add chopped bacon to hot pan and allow the fat to render. Add Swiss chard, and add fingerling potatoes after the chard begins to wilt. Remove the duck from the oven, slice and plate.
