Grilled Duck With Sauteed Turnips Recipes

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DUCK BREAST WITH GRAPES, TURNIPS AND A PORT EMULSION



Duck Breast with Grapes, Turnips and a Port Emulsion image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 12

4 Pekin duck breast
Salt and freshly ground black pepper
4 sprigs fresh thyme
1 clove garlic, crush slightly but unpeeled
1/4 to 1/2 pounds cold unsalted butter cut into 1-inch cubes
2 tablespoons shallots
1 cup ruby port
1 tablespoon freshly ground coriander seed
1/4 teaspoon red wine vinegar
Butter or vegetable oil for sauteing
2 turnips, cut into medium dice
1 pound assorted grapes, halved and seeded

Steps:

  • Preheat oven to 200 degrees. Score the duck skin with a sharp knife. Season both sides of the breast with salt, but only put pepper on the flesh side. Place breast in a cold saute pan and place over low heat. As fat renders out of the skin, drain it off. When skin is crisp and golden, increase flame to medium and turn breast over. Add 2 of the thyme sprigs, the garlic clove and about 2 tablespoons butter. Finish cooking the breasts until medium rare. Remove from the pan and hold in a 200 degree oven. Drain off excess fat from pan. Add shallots and cook until translucent, about one minute. Add port, remaining thyme sprigs, ground coriander seeds and vinegar. Reduce until almost all the liquid is gone. Whisk in cold unsalted butter cubes in small additions. If emulsion becomes too thick , add a touch of chicken stock or water. Strain and keep in a warm, not hot, place. Saute in butter or vegetable oil the turnips until golden or tender. Season with salt and black pepper. Drain on paper towels and keep warm. Repeat the process with the grapes. Drain on paper towels and keep warm. To serve, slice the duck breast thinly. Arrange on warm plates (not too hot, or your emulsion may break). Mix together the emulsion, turnips, and grapes. Spoon over the duck and serve immediately. Garnish with fresh thyme leaves, chervil pluches, or chive points.

GRILLED DUCK BREAST WITH MORELS



Grilled Duck Breast With Morels image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 8

2 whole duck breasts
1 tablespoon safflower oil
1/2 pound morels
2 tablespoons butter
2 shallots, minced
2 tablespoons brandy or port
2 to 3 tablespoons creme fraiche
Coarse salt and freshly ground pepper to taste

Steps:

  • Skin the duck breasts (the skin can be fried over low heat and the fat used for frying potatoes on another occasion). Sprinkle the breasts with safflower oil and set aside. (If you have decided to render the duck skin, omit the safflower oil and sprinkle the breasts with a tablespoon of the hot duck fat before grilling them.)
  • Clean the morels thoroughly under running water.
  • Melt the butter in a skillet and soften the shallots.
  • Preheat broiler.
  • Add the morels to the skillet and saute for five minutes, stirring frequently. Meanwhile, broil the duck breasts for about three minutes on each side. They should be rare in the middle.
  • Add the brandy to the morels, cook for a minute, then add the creme fraiche. Heat through, season to taste with salt and pepper. Spoon the mixture on two individual plates and add the duck breasts. Serve immediately.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams

BRAISED DUCK WITH TURNIPS



Braised Duck with Turnips image

Categories     Duck     Braise     High Fiber     Turnip     Fall     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

2 5- to 5 1/2-pound ducklings, giblets reserved
1 tablespoon vegetable oil
3 cups finely chopped onions
2 medium carrots, chopped
1 bunch Italian parsley, stems chopped, 3 tablespoons leaves mince
1 teaspoon dried thyme
1 bay leaf
3 3/4 cups canned chicken broth
1 1/2 cups dry white wine
8 turnips (about 2 pounds), trimmed, peeled
3 tablespoons cornstarch

Steps:

  • Cut away duck backbones and discard. Cut off first 2 joints of each wing and reserve. Cut ducks into quarters. Remove any fat. Pat duck pieces dry with paper towels. Pierce skin all over with fork. Season with salt and pepper.
  • Heat vegetable oil in heavy large Dutch oven over medium-high heat. Working in batches, add duck quarters, skin side down, and cook until golden, about 8 minutes. Turn and cook 3 minutes longer. Transfer to large bowl. Add wings and giblets to Dutch oven and cook until golden, turning frequently, about 10 minutes. Using slotted spoon, transfer to another bowl.
  • Pour off all but 2 tablespoons duck fat from Dutch oven. Add onions, carrots, parsley stems, thyme and bay leaf to Dutch oven. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 1/2 cups broth, wine, giblets and wings. Cover and simmer 30 minutes.
  • Strain liquids and return to pot. Add duck quarters; bring to boil. Reduce heat, cover partially and simmer until cooked through, turning occasionally, about 40 minutes. Transfer duck to plate.
  • Cook turnips in large pot of boiling salted water until just tender, about 25 minutes. Drain; cut into quarters. Combine 1/4 cup chicken broth and cornstarch in small bowl and whisk to blend.
  • Skim fat from duck cooking liquid. Boil liquid until reduced to 2 1/2 cups, about 10 minutes. Add cornstarch mixture and whisk until sauce thickens slightly. Add duck and turnips. Reduce heat, cover and simmer until duck and turnips are heated through, about 7 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat.) Transfer to large bowl. Top with minced parsley.

DUCK BRAISED WITH TURNIPS AND SHALLOTS



Duck Braised with Turnips and Shallots image

Provided by Florence Fabricant

Categories     dinner, project, roasts, main course

Time 3h

Yield 4 servings

Number Of Ingredients 8

1 5-pound duck, cut up, backbone and wing tips removed
Salt and freshly ground black pepper
8 shallots (about 10 ounces), peeled
6 medium-size white turnips (about 1 pound), trimmed, peeled and quartered
1/2 cup dry red wine
8 cloves garlic
3/4 cup well-seasoned duck, veal or chicken stock
5 sprigs fresh thyme

Steps:

  • Trim excess fat from duck and reserve. Season flesh side with salt and pepper. Place a 4-quart oven-proof casserole over medium-high heat, and put a 2-inch piece of fat in casserole; when fat starts to render, remove it. Add duck pieces, skin side down, and sear without turning until skin is golden brown. Do not crowd duck; add pieces a few at a time. When duck is seared discard all but a thin film of the fat in the pot.
  • Heat oven to 325 degrees. Place shallots and turnips in casserole and sear, turning gently, over medium heat until golden. Remove to a dish and season with salt and pepper. Pour wine into casserole and simmer briefly, scraping bottom of pan. Add garlic and stock. Return duck to casserole, skin side up. Add thyme, cover and bake 45 minutes.
  • Remove casserole from oven. Remove duck. Skim excess fat from casserole. Place shallots and turnips in casserole, place duck pieces on top of vegetables, cover and bake 1 hour.
  • Remove duck from casserole and skim excess fat from sauce. Season to taste with salt and pepper. Return duck to casserole. Just before serving, reheat briefly on top of stove.

SAUTEED DUCK BREASTS WITH WILD MUSHROOMS



Sauteed Duck Breasts with Wild Mushrooms image

Categories     Duck     Mushroom     Poultry     Sauté     Dinner     Fall     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 8-ounce boneless duck breast halves with skin
2 tablespoons olive oil
1 1/4 pounds assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups)
1 cup thinly sliced shallots
1/2 cup dry red wine
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
  • Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
  • Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

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