seared duck breast salad with grapefruit onion reduction

     Valentine's Day is coming up quick and if you are anything like me you don't have a restaurant reservation made. For me it's partially laziness, but mostly it's more like I'd rather cook a fancy dinner at home and have some privacy with my boyfriend rather than be in a restaurant (though nothing is wrong with that - it is just my personal preference!). So if you are where I am, you're probably wondering what the hell you should make for you and your significant other this Valentine's Day. Or maybe you are single and want to have a friend date, roommate date, whatever. Either way, it's a time to get fancy.

     We all want to get fancy without breaking the bank. The only splurge in this is the duck breast, which will cost somewhere around $10-15. Even then it still beats the cost of a fancy restaurant dinner! A few simple ingredients made the right way will impress whoever you are cooking for this Saturday and really set the mood right.

perfectly seared, crispy fat on the outside

perfectly pink and juicy on the inside

     I know fancier food can be intimidating, but I promise you there is nothing to be afraid of. This is a great recipe to impress the people you know and no one but you needs to know how easy it is to make (unless you want them to, of course). The grapefruit totally breaks down and creates this beautiful sauce-y reduction that compliments the duck. And the bed of baby kale has the perfect amount of bitter leafy green taste to contrast the sweet and savory reduction. 

     So if you don't know what to make yet, I highly suggest you go out and buy these ingredients for this weekend's big date - you'll be so happy and in love with yourself for doing so.

Seared Duck Breast Salad with Grapefruit Onion Reduction
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 people

You Will Need:

• 1 3/4 lb duck breast (about 3/4-1 inch thick)
• 1/2 TBS butter
• 1 small red onion, minced
• 1 grapefruit (4 inch circumference), cut in wedges*
• 1 large garlic clove, minced
• 1/4 cup apple cider
• 1 TBS honey
• 3 cups baby kale 
• 2 TBS extra virgin olive oil
• salt and pepper, to taste
• sesame seed to garnish (optional)
• *To cut grapefruit: Cut top and bottom off to create flat surfaces and expose flesh of fruit. Using a sharp knife, cut the skin off along the sides, almost as if you are shaving the sides off. Then cut down to the core along each section to make wedges come out.

1. Score the fat layer on duck breast (taking care not to cut into flesh). Cut duck breast in half to make two even pieces. In a saute pan, melt butter on medium-high heat. Season duck with salt and pepper and place in pan fat side down. Sear for 4-5 minutes, until fat is browned and crispy.
2. Flip breast pieces over and let cook for another 5 minutes until browned well without overcooking (you want a reddish pink center). Remove from heat and set aside, covering with foil to keep warm. 
3. In the same pan, reserve about 2 TBS of the melted duck fat and dispose of the rest. Reduce heat to medium and add onions, garlic, and grapefruit, stirring. Grapefruit will quickly break down and become liquid. About 30 seconds after this point, add apple cider and honey. Stirring occasionally, let sauce simmer for 7-10 minutes until thick and caramelized (it will appear browner and smell sweeter). 
4. While sauce simmers, split the baby kale between two plates to make a bed. Drizzle each plate with 1 TBS olive oil and a sprinkle of salt. Cut duck breasts into thick slices and place on top of salad.
5. Split grapefruit onion reduction between plates, lining one side of the duck breast to highlight the beauty of the breast itself! If desired, sprinkle with sesame seeds for a pretty garnish. Enjoy, lovebirds.

What are your Valentine's Day plans?