Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of kosher salt, 1 tablespoon of granulated sugar, and 1 tablespoon of harissa paste in a small bowl, mixing well to form a paste.

2. 2

   Pat 2 duck breasts dry with paper towels and generously rub the harissa cure mixture all over the skin and flesh, then let them cure at room temperature for 30 minutes.

3. 3

   Preheat an oven to 375 degrees Fahrenheit; meanwhile, peel and dice 2 large sweet potatoes and boil them in salted water for 15 minutes until tender.

4. 4

   Drain the cooked sweet potatoes, then mash them with 1 tablespoon of butter, 2 tablespoons of maple syrup, and a pinch of salt until smooth and creamy.

5. 5

   Score the skin of the cured duck breasts, sear them skin-side down in a cold oven-safe skillet over medium heat for 8 minutes until golden and crispy, then flip and cook for 2 minutes on the flesh side, and transfer the skillet to the preheated oven to roast for 6-8 minutes for medium-rare doneness.

6. 6

   While the duck roasts, heat 1 tablespoon of olive oil in a separate pan over medium heat, add 2 minced garlic cloves and cook for 1 minute, then add 1 bunch of thinly sliced collard greens and sauté for 5 minutes until tender-crisp.

7. 7

   Deglaze the collard greens with 1 tablespoon of apple cider vinegar, season with 1 teaspoon of black pepper and a pinch of salt, and cook for another minute.

8. 8

   Remove the duck breasts from the oven, let them rest for 5 minutes before slicing, and serve immediately alongside the maple sweet potatoes and crispy collard greens.