Cajun Smoked Duck with Sheet-Pan Roots

Ingredients

• 1 whole (about 10 oz) smoked duck breast, skin on
• 1 medium sweet potato, cut into 3/4-inch cubes
• 1 medium yellow potato, cut into 3/4-inch cubes
• 2 cups kale, roughly chopped
• 2 tbsp Cajun seasoning blend (paprika, cayenne, garlic, thyme, oregano)
• 3 tbsp olive oil

Instructions

1. 1

   Toss cubed sweet and yellow potatoes with 2 tbsp oil, 1 tbsp Cajun seasoning, salt, and pepper. Spread on a sheet pan and roast at 425°F.

2. 2

   After 10 minutes, push potatoes to the sides. Add kale to the center, drizzle with 1 tbsp oil and a pinch of salt, toss to coat.

3. 3

   Return to oven for 8–10 minutes until potatoes are golden and kale is crispy at the edges.

4. 4

   Meanwhile, score the duck skin in a crosshatch. Heat a skillet over medium-high until very hot, about 2 minutes.

5. 5

   Place duck skin-side down in the skillet. Sear 4–5 minutes until skin is crispy and fat renders; flip and sear 2 minutes for medium-rare.

6. 6

   Rest duck 3 minutes, then slice against the grain. Plate over roasted vegetables and top with remaining Cajun seasoning.

Tools you’ll need

• sheet pan
• 12-inch skillet
• knife and cutting board
• measuring spoons

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