Duck Breasts With Turnips And Eastern Spices Recipes

Steps:

• Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
• Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

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.

Steps:

• Trim the ends of the turnips and peel them. Cut into 1/4-inch slices.
• Place the duck breasts and the turnips in a large saucepan, and cover with boiling water. Cook, simmering, over low heat for one minute. Remove the duck breast, and cook the turnips two minutes longer. Remove the turnips, and place the duck breasts and the turnips into an ice-water bath to prevent them from cooking further. When cool, remove the duck and the turnips. Pat the duck dry with a paper towel. Using a sharp knife, remove the thick, excess fat, leaving a thin layer of fat underneath. Score the surface of the fat diagonally.
• Grind the coriander, clove and cumin by placing them on a cutting board and crushing them with a heavy sauce pan. This can also be done in a spice mill, but be careful not to grind them too finely -- you want a crunchy texture to the spice crust.
• Meanwhile, season the duck breast with salt and pepper. Place in a skillet over medium-high heat, skin side down, until lightly browned, about 2 minutes. Add the turnips, turning them from time to time, and continue cooking another 2 minutes. Remove the duck and turnips from the skillet, and pour off the fat. Pat the skin of the duck with paper towels to absorb any excess fat.
• In the same skillet, combine the honey and white vinegar. Bring to a boil, stirring constantly, until the mixture begins to caramelize lightly and evenly. Add the ground spices while stirring. Be careful not to burn. Remove the skillet from the heat. Return duck breasts to the skillet, fatty side down. Move them around in the pan to coat them with the spice mixture. Remove the duck, and keep warm.
• Return the skillet to medium-high heat, and add the cider. Cook, scraping the side and bottom of the pan, until all the brown particles are dissolved. Add the chicken broth, and bring to a simmer. Add the duck breasts, fatty side up, and place the turnips around them. Simmer for about 3 to 4 minutes. Remove the duck and keep warm. The meat should be pink in the center.
• Bring the sauce and the turnips to a boil and cook until reduced by more than half, until the sauce has thickened to a syrupy consistency.
• Cut the breasts on a bias into thin slices. Arrange the slices of the breasts in a fan shape in the center of a warm serving plate. Garnish with turnip slices, and spoon the sauce around. Garnish with parsley.