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Duck Breast and Turnips with Medjool Dates & Caramelized Honey-Ginger Reduction

Chef: Terry Foshee, George’s at the Cove
Course Main Course
Wine Pairing 2001 Merlot, 2019 Merlot, Merlot
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6


  • 3 ea. 12 oz. Liberty Farms Duck breasts trimmed of excess fat and score
  • 4 sprigs fresh thyme
  • 24 ea. baby turnips with greens attached
  • 1 tbsp. clarified butter
  • 18 ea. Medjool dates pitted and cut in quarters
  • Salt and freshly ground black pepper
  • 2 tsp. unsalted butter
  • 2 tbsp. shallots sliced thin
  • 1/4 tsp. cracked black pepper
  • 2 tbsp. good quality honey
  • 1 tbsp. ginger peeled and minced
  • 1/4 cup apple cider vinegar
  • 2 cups duck stock you can substitute veal stock
  • 2 tbsp. cold unsalted butter



  • Trim the greens off 1/2-inch above the turnips. Rinse the turnips and cut in 1/4s.
  • Bring a large pot of salted water to a boil and add the turnips. Boil until slightly tender and still crunchy. Remove to an ice bath to chill.
  • Once chilled remove from the water immediately and reserve.
  • Separate the turnip leaves from the tough stems and rinse well, reserve.


  • Melt the butter in a medium-sized saucepan over medium heat. Add the shallots and black pepper and cook, stirring occasionally until the shallots begin to caramelize.
  • Add the honey and cook until the honey turns a deep caramel being careful not to let it burn.
  • Add the ginger and vinegar—careful the honey will splatter. Reduce until syrupy.
  • Add the duck stock and simmer until reduced to a sauce-like consistency.
  • Strain through a fine mesh sieve into a clean saucepot and reserve.


  • Preheat the oven to 400° degrees.
  • Season the duck breasts well with salt and black pepper.
  • Heat a heavy-bottomed large sauté pan (cast iron works well) over medium-high heat and place the duck breasts fat side down.
  • Cook until the skin and fat are well browned throughout, pouring off excess fat frequently—approximately 4-5 minutes.
  • Place the pan in the oven. Roast until an internal temperature of 125ºF (52ºC) is reached—approximately 3-4 minutes.
  • Remove the pan from the oven and flip the duck breast. Add the thyme sprigs to the pan with the rendered duck fat. Baste the duck with the thyme-infused duck fat for a minute or two.
  • Remove the duck from the pan and reserve it in a warm place.


  • In a large sauté pan, heat the clarified butter over medium-high heat.
  • Add the turnips and sauté until lightly browned.
  • Add the greens and the dates and heat through. ‘
  • Remove the veggies from the pan and disperse evenly on your plates.
  • Slice the duck breasts thinly and place on top of the turnip mixture.
  • Reheat the reduction and finish by whisking in the two tablespoons of butter.
  • Remove from heat and spoon the sauce around.

Wine Pairings

2001 Merlot
2019 Merlot