Grilled Duck With Sauteed Turnips Recipes

Steps:

• Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

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.

Steps:

• Remove the ducks' legs, including thighs. Using a boning knife, slice the legs three-quarters of the way through at the joint where they meet the thighs. Cut from the skinless side. This flattens the meat, allowing it to cook faster. Run the knife along both sides of the legbone and thighbone, from the skinless side, just to separate the meat. Remove all skin from the legs and thighs. Remove the duck breasts and skin them. (A butcher can do all this for you.)
• Place all the duck meat in a roasting pan. Combine the salt, bay leaf, thyme, clove and black peppercorns in a blender or spice grinder. Grind them to a powder. Sprinkle the powder all over the duck pieces. Rub the duck pieces with 2 tablespoons of the olive oil and add the garlic. Cover with plastic wrap and let marinate for several hours, or overnight.
• Before cooking the duck, slice the turnips very thinly. You should have about six cups. Place the turnips in a large skillet, preferably cast iron, with the remaining olive oil, 2 tablespoons butter and garlic clove. Place the skillet over the hot grill along with the duck legs, uncovered. Cook the turnips, turning them occasionally, until they are soft, about 15 minutes. Remove from grill, cover and keep warm.
• Cook the duck legs for about 20 minutes, turning occasionally. When the duck legs are done, remove them from grill and place in a roasting pan. Keep warm. Place the breasts on the grill. Cook for about 10 minutes, turning once. Place the breasts in the roasting pan with the legs and add the shallots, butter and parsley. Place roasting pan over the grill and let the butter melt and mix with the duck juices. Place the duck meat on a serving platter or serving dishes. Mix the pan juices well and bring to a boil. Pour over duck meat and serve with the turnips.

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:

• Peel and grate the turnips (this can be done with a food processor or vegetable mill).
• Melt the butter over moderate heat and saute the shallots until soft.
• Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.

Steps:

• Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
• Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

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.

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.