Glazed duck breast with mashed rutabaga

Glazed duck breast with mashed rutabaga

Based on 23 ratings
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Difficulty

Medium 👍

Preparation

70 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
2
duck breasts
6⅔ g
sugar
tbsp
water
lemon (juice)
166⅔ ml
tomato juice
tsp
starch
tsp
paprika powder
1 sticks
cinnamon (divided)
kg
rutabaga
83⅓ g
butter (divided)
33⅓ ml
apple juice
33⅓ g
sushi ginger
2
shallots
133⅓ ml
Port wine
33⅓ ml
raspberry vinegar
bay leaf
83⅓ g
green beans
apples (Granny Smith)
3⅓ g
fresh savory
vegetable oil for frying
ice cubes for ice bath
vinegar
salt
coarse sea salt
savory for garnish
savory blossoms for garnish
MetricImperial

Utensils

kitchen towel, cutting board, knife, large mixing bowl, citrus press, small saucepan, large saucepan, vegetable peeler, cooking spoon, frying pan, oven, sieve, baking sheet

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How-To Videos

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How to reach the perfect temperature for frying

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How to strain

how-to-blanch

How to blanch

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal1241
Fat88 g
Protein59 g
Carb36 g
  • Step 1/7

    Score duck skin in a diamond pattern. Soak in salted water for approx. 7 min., then pat try and set aside.
    • 2 duck breasts
    • salt
    • water
    • kitchen towel
    • cutting board
    • knife
    • large mixing bowl

    Score duck skin in a diamond pattern. Soak in salted water for approx. 7 min., then pat try and set aside.

  • Step 2/7

    Add sugar and some water to a small saucepan and caramelize over medium heat. Deglaze with tomato juice and lemon juice. Combine starch and the same amount of water to make a slurry. Add paprika powder, cinnamon, salt, and slurry to the pan. Let reduce for approx. 15 – 20 min.
    • 6⅔ g sugar
    • tbsp water
    • 166⅔ ml tomato juice
    • lemon (juice)
    • tsp starch
    • tsp paprika powder
    • stick cinnamon
    • salt
    • citrus press
    • small saucepan

    Add sugar and some water to a small saucepan and caramelize over medium heat. Deglaze with tomato juice and lemon juice. Combine starch and the same amount of water to make a slurry. Add paprika powder, cinnamon, salt, and slurry to the pan. Let reduce for approx. 15 – 20 min.

  • Step 3/7

    Peel rutabaga and cut into bite-sized pieces. Finely chop sushi ginger. Add butter to a large saucepan and sauté rutabaga. Add salt and apple juice, cover with lid, and cook for approx. 15 – 20 min., or until soft. Mash sautéed rutabaga with a fork and season to taste with salt. Add sushi ginger and stir to combine.
    • kg rutabaga
    • 33⅓ g sushi ginger
    • 50 g butter
    • 33⅓ ml apple juice
    • salt
    • large saucepan
    • vegetable peeler
    • cooking spoon
    • cutting board
    • knife

    Peel rutabaga and cut into bite-sized pieces. Finely chop sushi ginger. Add butter to a large saucepan and sauté rutabaga. Add salt and apple juice, cover with lid, and cook for approx. 15 – 20 min., or until soft. Mash sautéed rutabaga with a fork and season to taste with salt. Add sushi ginger and stir to combine.

  • Step 4/7

    Heat oil in a frying pan set over medium-high heat. Sear duck breast. Spoon hot oil over the skin, then flip duck breast. Remove from frying pan and let oil drain from meat.
    • vegetable oil for frying
    • frying pan

    Heat oil in a frying pan set over medium-high heat. Sear duck breast. Spoon hot oil over the skin, then flip duck breast. Remove from frying pan and let oil drain from meat.

  • Step 5/7

    Preheat oven to 150°C/300°F. Trim ends off beans and slice into small rings. Slice apples around the core and finely dice. Chop savory. Blanch beans in boiling water, then rinse in ice cold water. Mix beans, apples, and savory. Season to taste with salt and vinegar.
    • 83⅓ g green beans
    • apples
    • 3⅓ g fresh savory
    • vinegar
    • salt
    • ice cubes
    • oven
    • small saucepan
    • large mixing bowl

    Preheat oven to 150°C/300°F. Trim ends off beans and slice into small rings. Slice apples around the core and finely dice. Chop savory. Blanch beans in boiling water, then rinse in ice cold water. Mix beans, apples, and savory. Season to taste with salt and vinegar.

  • Step 6/7

    Peel and slice shallots. Heat oil in a frying pan over medium-high heat and sauté shallots. Remove from frying pan and set aside. Add Port wine to a new saucepan, together with vinegar, cinnamon stick, and bay leaf, and let reduce. Strain, then add butter to the liquid. Bring to a boil while stirring, then add shallots and let simmer for approx. 2 – 5 min. Set aside.
    • 2 shallots
    • 133⅓ ml Port wine
    • 33⅓ ml raspberry vinegar
    • sticks cinnamon
    • bay leaf
    • 33⅓ g butter
    • vegetable oil for frying
    • frying pan
    • sieve
    • small saucepan
    • cutting board
    • knife

    Peel and slice shallots. Heat oil in a frying pan over medium-high heat and sauté shallots. Remove from frying pan and set aside. Add Port wine to a new saucepan, together with vinegar, cinnamon stick, and bay leaf, and let reduce. Strain, then add butter to the liquid. Bring to a boil while stirring, then add shallots and let simmer for approx. 2 – 5 min. Set aside.

  • Step 7/7

    Transfer duck breast to the oven at 150°C/300°F for approx. 10 – 15 min. Remove from oven and let rest for approx. 5 min. Serve mashed rutabaga on a plate, together with Port wine shallots, sauce, and apple-bean salad. Garnish with fresh savory and blossoms. Slice and glaze meat, season with coarse sea salt, and transfer on top of the mashed rutabaga. Enjoy!
    • savory for garnish
    • savory blossoms for garnish
    • coarse sea salt
    • baking sheet

    Transfer duck breast to the oven at 150°C/300°F for approx. 10 – 15 min. Remove from oven and let rest for approx. 5 min. Serve mashed rutabaga on a plate, together with Port wine shallots, sauce, and apple-bean salad. Garnish with fresh savory and blossoms. Slice and glaze meat, season with coarse sea salt, and transfer on top of the mashed rutabaga. Enjoy!

  • Enjoy your meal!

    Glazed duck breast with mashed rutabaga

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