Duck breast with grapes and buckwheat

Ingredients

For 1 serving

• Duck breast150 g
• Grapes120 g
• Rosemaryto taste
• Buckwheat55 g
• Swiss chard150 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

In season: September – October

Method

1. Bring a pan of water to the boil, salt it, rinse the buckwheat and cook it for 15 minutes, until tender but with separate grains; drain.
2. Meanwhile wash the grapes and pull them off the stalks; wash the chard well, cut the stalks into 1 cm pieces and the leaves into strips.
3. Score the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the fat has rendered and the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
4. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
5. In the drained pan warm the grapes with the rosemary over medium heat for 3 minutes, until glossy and starting to burst.
6. Heat the oil in another frying pan over medium-high heat, stir-fry the chard stalks for 2 minutes, then the leaves for another 3, until tender; salt them. Serve the sliced duck with the grapes, buckwheat and chard.