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 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Ingredients
3ea. 12 oz. Liberty Farms Duck breaststrimmed of excess fat and score
4sprigs fresh thyme
24ea. baby turnips with greens attached
1tbsp.clarified butter
18ea. Medjool datespitted and cut in quarters
Salt and freshly ground black pepper
2tsp.unsalted butter
2tbsp.shallotssliced thin
1/4tsp.cracked black pepper
2tbsp.good quality honey
1tbsp.gingerpeeled and minced
1/4cupapple cider vinegar
2cupsduck stockyou can substitute veal stock
2tbsp.cold unsalted butter
Instructions
TURNIPS
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.
REDUCTION
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.
DUCK
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.
TO FINISH
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.