Spice-Lacquered Duck Breasts with Baby Turnips & Turnip Greens
Andrew Zimmerman, Sepia, Chicago / September 2012
For 4 servings
- 2 oranges, zested and juiced
- 1/2 cup soy sauce
- 3 Tbsps. Thai fish sauce
- 2 Tbsps. honey
- 1 Tbsp. brown sugar
- 4 whole star anise
- 4 bay leaves
- 2 cinnamon sticks
- 1/2 Fresno chile, seeded and minced
- 1 Tbsp. coriander seeds, crushed
- 1 Tbsp. fennel seeds, crushed
Bring all ingredients except coriander and fennel seeds to a boil in large pot; reduce by 50 percent; remove from heat; strain through fine chinois; stir in coriander and fennel; reserve (keep warm).
- black pepper, freshly ground
- 4 7-oz. boneless duck breasts, skin scored
- 2 Tbsps. extra-virgin olive oil
- 1 clove garlic, crushed
- 16 baby turnips, blanched, uncooked top greens removed and reserved
- 1/4 cup chicken stock
- 2 Tbsps. unsalted butter
Heat oven to 350°F.
Season duck breasts; place skin-side down in cold sauté pan; set over medium heat; cook, pouring off fat that melts as it comes up too high on sides of duck, until skin is well browned and crisp (about 7 minutes); remove from heat.
Place duck breasts skin-side up on wire rack set inside baking sheet; brush with glaze; roast until instant-read thermometer registers 127°F for medium-rare (about 5 minutes); remove from oven; reserve (keep warm).
Heat oil in a sauté pan set over medium heat; add garlic; cook, stirring occasionally, until oil is flavored but do not let garlic brown; add turnip greens; season with salt; cook, stirring, just until wilted; add turnips, stock, and butter; cook, stirring occasionally, until turnips are heated through and butter and stock have glazed vegetables; remove from heat; reserve (keep warm).
To serve, slice duck breasts; arrange slices of breasts on each serving plate; arrange turnips and turnip greens to one side.
What to drink: Schnaitmann Lemberger QbA Trocken Württemberg 2008