Duck With Chard And Tomatoes Food

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

DUCK WITH CHARD AND TOMATOES

Steps:

• Heat oil in a large oven-safe casserole, brown ducks in batches. Season upon removal with salt and pepper, transferring to a bowl or platter, cover loosely with foil, set aside.
• Remove all but one tablespoon fat, discard or reserve remainder, for another purpose.
• Cook onions till golden, stirring often. Add garlic and thyme, cooking 1-2 minutes more.
• Boil in port and wine till reduced to a glaze.
• Add broth, tomatoes and lemon peel, taste and correct for salt and pepper.
• Return duck to casserole, cover, and place in the middle of a heated 350 degree oven. Bake until the duck is quite tender, 80-90 minutes. Remove, put duck on a platter and cover to keep warm. Boil juices till reduced to a quart, about 20 minutes. Add chard, cover, simmer gently till tender. Return duck to pan to warm through.
• Serve immediately, if desired, with potatoes, sautéed in some reserved duck fat.

CHARD-TOMATO SAUTE

Steps:

• Heat 3 tablespoons olive oil in a large skillet. Add garlic, tomato, and capers; cook, stirring, 2 minutes. Add chard and sliced basil; heat through. Season with salt and pepper. Drizzle with more oil; top with basil leaves and grated Parmesan.