Although duck is relatively high in fat, this recipe cooks out the excess from the skin, while the meat is kept moist and tender.
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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
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Method Prep:10min › Cook:30min › Ready in:40min
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.
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.
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.
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.