Ingredients:
3
duck breasts
1
big turnip or 3 small round turnips
Sherry Vinegar (vinagre de Jerez)
Orange juice
Honey
Meat stock (chicken or beef)
Honey
Meat stock (chicken or beef)
Olive oil
Salt, pepper
Salt, pepper
Procedure:
1. First peel and with the mandolin, slice the turnips then
cut them with a round cutter to make a circle shape.
2. Blanch
them in hot water to take out the sourness and when they are soft take them out.
3. Prepare
the sauce by making a reduction of orange juice and honey. When reduced add the
vinegar, let it reduce again then add the chicken stock and let it reduce
again.
4. Prepare
the duck with salt & pepper, take out the tendons and score the skin side. Sear the duck in a
frying pan with no fat skin side down for about 4 minutes. Flip breasts
and cook for another 2 minutes.
Let it rest and then finish cooking it
in the oven.
5. Finish
cooking the turnips in a frying pan
with some orange juice, let the juice reduce until the turnips are glazed shiny.
No comments:
Post a Comment