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Ingredientes
- 4 x Pekin duck breast Salt and freshly grnd black pepper
- 4 sprg fresh thyme
- 1 x Clove garlic, crush slightly but unpeeled
- 1/4 lb Cool unsalted butter cut into 1-inch, up to 1/2 cubes
- 2 Tbsp. Shallots
- 1 c. Ruby port
- 1 Tbsp. Freshly grnd coriander seed
- 1/4 tsp Red wine vinegar Butter or possibly vegetable oil for sauteing
- 2 x Turnips, cut into medium dice
- 1 lb Assorted grapes, halved and seeded
Direcciones
- 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 cool saute/fry pan and place over low heat. As fat renders out of the skin, drain it off. When skin is crisp and golden brown, increase flame to medium and turn breast over. Add in 2 of the thyme sprigs, the garlic clove and about 2 Tbsp. butter. Finish cooking the breasts till medium rare. Remove from the pan and hold in a 200 degree oven.
- Drain off excess fat from pan. Add in shallots and cook till translucent/soft, about one minute.
- Add in port, remaining thyme sprigs, grnd coriander seeds and vinegar.
- Reduce till almost all the liquid is gone. Whisk in cool unsalted butter cubes in small additions. If emulsion becomes too thick , add in a touch of chicken stock or possibly water. Strain and keep in a hot, not warm, place.
- Saute/fry in butter or possibly vegetable oil the turnips till golden brown or possibly tender. Season with salt and black pepper. Drain on paper towels and keep hot.
- Repeat the process with the grapes. Drain on paper towels and keep hot.
- To serve, slice the duck breast thinly. Arrange on hot plates (not too warm, or possibly 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 possibly chive points.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 779g | |
| Calories 1217 | |
| Calories from Fat 835 | 69% |
| Total Fat 95.03g | 119% |
| Saturated Fat 58.66g | 235% |
| Trans Fat 0.03g | |
| Cholesterol 244mg | 81% |
| Sodium 158mg | 7% |
| Potassium 1409mg | 40% |
| Total Carbs 99.76g | 27% |
| Dietary Fiber 10.5g | 35% |
| Sugars 75.01g | 50% |
| Protein 7.47g | 12% |
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