This is not a light #petesplates dish. It's hearty and rich. It bear hugs your tongue, but in a good best friend that's an awesome hugger kind of way not an Uncle that's had too many egg nogs kind of way. That balance comes from dill in the parsnips and a hint of lemon zest in the kale.
It's meant for the cooler weather that is upon most of us. It's easy to make too much and have leftovers for lunch in the next day or two.
Serves 4 (with no leftovers)
2# Duck Breast (Whole Foods has it individually packed now)
4 cups peeled and small diced parsnips (roughly 5-6 parsnips)
1/4 lb proscuitto finely chopped
1/2 cup small dice yellow onion
1/2 cup chicken stock/broth
1 teaspoon salt, more to taste depending on how salty your proscuitto is
3 T chopped fresh dill
1 bunch kale, torn, washed and chiffonaded
Start with a large, thick bottomed saute pan. Add the chopped proscuitto and turn to medium high. Stir occasionally for about four minutes. When meat begins to brown, add parsnips and onion as well as half the salt. Stir to incorporate and cook on medium for 8-10 minutes. Scrap the pan as bits stick to the bottom. Add the chicken stock and turn to low.
While the parsnips are simmering, add the duck skin side down to a hot cast iron on medium high heat. Make sure to salt the duck right before it goes into the pan. Cook skin side down for 12 minutes, flip over and baste with duck fat for 3 minutes. Remove from pan, place on cutting board to rest. Turn heat off on parsnips, add in dill, season to taste. Toss kale into cast iron, careful it will pop when it first hits the fat. Cook for 2-3 minutes. Hit with pinch of salt. Slice the duck about 1/4" thick and from the bottom of the breast into the skin, this keeps the slices consistent and pretty.