Now You’re Cooking: Sautéed Dandelion Greens with Hoisin Duck Breast

Dandelion Greens, small        2 Cups

Onions, chopped                      100 ml

Butter                                           3 Tbsp

Duck Breast                               2

Hoisin Sauce                            ¼ Cup

Score the fat on the duck breast being careful not to cut the meat. Place skin side down in a hot frying pan and reduce heat to medium. You want to continue to render the fat until it is reduced by ½ and golden brown. If it is browning too fast reduce the heat.

When the fat has reduced enough, line a small pan with parchment and bake for five minutes in a 400F oven. Remove from oven and let rest in a warm spot while you prepare the Dandelion Greens.

Melt the butter in a frying pan then add the onions. While the onions are sautéing blanch the Dandelion Greens in salty boiling water for two minutes. Drain the Greens well and add them to the onions. Continue to sauté for another two minutes.

Separate the cooked Dandelion Greens on to two plates. Slice the Duck Breasts and arrange them over the greens. Top with warm Hoisin Sauce.

•