Spice-Lacquered Duck Breast, Baby Turnips, Turnip Greens

Spice-Lacquered Duck Breast, Baby Turnips, Turnip Greens

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Credit: Andrew Zimmerman, Executive Chef, Sepia; Chicago
The National Culinary Review, January 2015

Ingredients

16 baby turnips with tops
4 (7 oz.) boneless duck breasts, fat scored
Salt and pepper, as needed
Glaze (recipe follows)
2 T. extra virgin olive oil
1 garlic clove, crushed
¼ cup chicken stock
2 T. unsalted butter

Glaze:
½ cup soy sauce
3 T. Thai fish sauce
2 oranges, juice and zest
2 cinnamon sticks
4 pieces whole star anise
4 bay leaves
2 T. honey
1 T. brown sugar
½ Fresno chili, minced, no seeds
1 T. crushed coriander seeds
1 T. crushed fennel seeds

Instructions

1) Remove greens from turnips; set aside. Trim turnips, leaving about ½-inch of stem attached; peel, keeping turnips as round as possible. Halve or quarter, depending on size. Blanch in boiling salted water until just tender; shock in ice water. Drain turnips; dry on kitchen towel.

2) Preheat oven to 350ºF.

3) Season duck breasts with salt and pepper; put skin-side down in cold saute pan. Turn heat to medium-high; cook about 7 minutes, until skin is well-browned and crisp. (Pour off fat, as necessary.) Put duck skin-side up on rack over cookie sheet; brush on glaze. To finish, put glazed breasts in oven for about 5 minutes; cook to medium-rare (127ºF). Allow meat to rest in warm place for at least 4 minutes.

4) Heat olive oil in medium saute pan. Add garlic; allow to flavor oil (do not let garlic brown). Add turnip greens and pinch of salt. Saute quickly to just wilt greens. Add blanched turnips, chicken stock and butter. Cook just until turnips are hot and glazed.

5) Slice duck. Arrange one breast on each of four plates; place turnips and greens on the side.

For the glaze:
In pot, combine soy sauce, fish sauce, orange juice and zest, cinnamon sticks, star anise, bay leaves, honey, brown sugar and Fresno chili; reduce by half. Strain through fine sieve. Add coriander seeds and fennel seeds. Reserve.

Yield

4 servings

Tags

Main Dish, Poultry, The National Culinary Review

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