Ingredients (Serves 4)
- 2 duck breasts (magret)
- 500 g small turnips
- 1 tablespoon chestnut honey
- 2 tablespoons raspberry vinegar
- 1 tablespoon sunflower oil
- Sichuan pepper
- Espelette pepper
- Salt
Preparation Time
- Prep: 10 minutes
- Cook: 20 minutes
Difficulty: Intermediate (Level 2/5)
Instructions
- Peel the turnips and blanch in boiling salted water for 5 minutes, then drain.
- Transfer to a casserole dish with sunflower oil and chestnut honey. Brown over medium-high heat. Reduce heat, add 150 ml water, half the crushed Sichuan pepper, cover, and simmer for 15 minutes, stirring occasionally.
- Season the duck breasts on the flesh side with salt, remaining crushed Sichuan pepper, and a pinch of Espelette pepper. Score the skin, then place skin-side down in a cast-iron casserole over moderate heat for 8 minutes. Discard the fat, flip, and cook flesh-side down for 6 minutes.
- Remove duck breasts, discard fat, add raspberry vinegar, and simmer for 1 minute. Return duck to the pan, cover, and rest off heat for 10 minutes.
- Slice duck thinly and fan out on warmed plates. Add glazed turnips and garnish with fresh chervil.
