Duck with glazed turnips

    40 min

    Although duck is relatively high in fat, this recipe cooks out the excess from the skin, while the meat is kept moist and tender.

    1 person made this

    Serves: 4 

    • 4 duck breasts
    • 8 shallots, peeled and quartered
    • 12 baby turnips, halved
    • 1 clove garlic, crushed
    • 200ml (7fl oz) dry white wine
    • Thinly pared strip of lemon zest and juice of 1 unwaxed lemon
    • 3 tablespoons runny honey
    • 2 tablespoons fresh chopped sage
    • Salt and black pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Slash the skin of the duck in a diamond pattern, using a sharp knife. Heat a heavy frying pan until very hot, add the duck, skin side down, and cook over a high heat for 8-10 minutes, turning once, until browned and cooked but slightly pink inside.
    2. Remove the duck from the pan to a warm place. Drain off the fat from the pan, leaving a thin coating. Add the shallots and turnips and stir over a moderate heat, for 2-3 minutes, until golden, then add the garlic.
    3. Add the wine and lemon zest and simmer for about 1 minute, then cover and simmer, stirring occasionally, for 10-12 minutes or until the turnips and shallots are almost tender. Stir in the lemon juice, honey and sage and cook for a further 4-5 minutes, until caramelised and tender.
    4. Add the duck breasts, with skin removed if desired, and cook for 1-2 minutes, spooning the juices over the duck. Add salt and pepper to taste. Remove to warmed plates, spoon the vegetables around and serve with steamed potatoes and spinach.

    Nutrients per serving

    Vitamins B1, B6, B12, niacin

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