Yield: 8 servings
Duck breasts – 8
Salt and pepper – to taste
Baby turnips, peeled, quartered – 3 bunches
Butter – 4 Tbsp.
Chicken stock – 1/2 cup
Sugar – 1/2 cup
Ginger root, peeled, coarsely chopped – 1/2 lb.
Water – scant amount
Asian pears, peeled, cored, quartered – 6
Honey – 3/4 cup
Coriander seeds, toasted – 1/4 cup plus 1 Tbsp.
Sherry wine vinegar – 1/4 cup
Cilantro – 1 bunch
Duck stock, reduced – 2 cups
Baby tatsoi, washed – 4 cups
- Trim duck breasts of any sinew; season with salt and pepper; set aside.
- Sweat turnips in butter in large sauté pan. Add chicken stock and simmer until tender; set aside.
- Place sugar in stainless-steel pan; caramelize to a golden brown. Add half of ginger, a small amount of water and Asian pears. Cook 10 minutes or until slightly caramelized but still crisp. Reserve warm.
- Place honey in stainless-steel saucepan to caramelize; add remaining ginger, 1/4 cup coriander seed and water. When coriander becomes fragrant, add sherry vinegar and cilantro. Reduce liquid by half, add duck stock and reduce until slightly thick. Strain; reserve warm.
- Place breasts, skin side down, in heated heavy-bottomed skillet. Cook on medium to medium-high heat 5 minutes, slowly rendering fat until skin is crispy and a deep golden brown. Place in preheated 450F oven 5 minutes or until medium rare. Reserve warm.
- To compose dish, add tatsoi to turnips to heat until slightly wilted. Divide turnips and Asian pears on plates, slice duck breasts, fan over vegetables and spoon sauce on top. Garnish with remaining toasted coriander seeds.