Friday, January 20, 2012

Seared Duck with glazed orange Turnips


3 duck breasts
1 big turnip or 3 small round turnips
Sherry Vinegar (vinagre de Jerez)
Orange juice  
Meat stock (chicken or beef)
Olive oil  
Salt, pepper


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.

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