Duck Breast with Sweet & Sour Turnips

Duck Breast with Sweet & Sour Turnips

This takes a while but the result is superb.

Ready in: 70 minutes

Serves: 4

Complexity: medium

kcal: 578

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Ingredients

4 x 220 g duck breasts, trimmed
2 sticks celery
400 g baby turnips
6 large silverbeet leaves & stems
500 ml chicken stock
1 tsp coarse chopped thyme
1 star anise
50 g butter
2 garlic cloves, crushed
1 tbsp brown sugar
2½ tbsp SIDS BOYSENBERRY VINEGAR
SIDS SALT & PEPPER to taste

Directions

Preheat oven to 180°C. With a sharp knife, score the skin of the breasts in a criss-cross pattern, cutting almost down to the flesh. Season with SIDS SALT & PEPPER to taste.
Peel the strings off the celery then cut the stalks into 2 cm lengths and set aside. Wash and trim turnips then blanch in a pot of boiling water for 1 minute. Remove the turnips into a pot of cold water then set aside. (keep the turnip water boiling)
Wash the silverbeet then slice the leaves thickly and cut the stalks into 2 cm lengths. Blanch the leaves and stalks in the boiling turnip water for 2 minutes then cool in cold water. Drain, squeeze dry and set aside.
Pour stock into a small saucepan, add thyme and star anise then boil until reduced by ½.
Meanwhile, in an ovenproof pan, melt ½ the butter then gently fry the celery and garlic for 5 minutes until soft. Remove from the pan and set aside. Increase heat to high then add duck breasts, skin side down. Press down on the duck firmly until the skin starts to crisp. Sprinkle the flesh evenly with sugar then cook for 1 minute before turning the breasts over. Add SIDS BOYSENBERRY VINEGAR, turnips and ½ the reduced stock mixture to the pan. Transfer to the oven and cook for 8 minutes. Remove the breasts from the pan to a warm place to rest.
Put the pan back on the heat and add the rest of the stock mixture. Heat to boiling then scrape the pan to remove any residue. Return the celery and garlic to the pan and mix to coat the turnips and celery with the stock mixture. Taste and season with SIDS SALT & PEPPER. Continue to cook until the mixture is glossy then cut the remaining butter into cubes. Add to the pan, a little at a time, stirring to combine. Remove and discard the star anise.
Warm the silverbeet over a steamer. Season with SIDS SALT & PEPPER then scatter in small piles over warmed plates. Cut the duck across the grain in thin slices and place on top of the silverbeet. Spoon the turnips and celery around the duck then drizzle with stock mixture.
Serve immediately.

Tip:- Use whitestone turnips for the best results.