Duck Breast With Grapes, Turnips and a Port Emulsion

"Recipe courtesy Lisa Nakamur, The French Laundry. Found on Food Network, posting for ZWT."
 
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Ready In:
50mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! &nbsp;I also have&nbsp;two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also&nbsp;married to my best friend, Jeff and have been since April 2005.&nbsp; I love cooking, hate cleaning and will do whatever I can to get out of it!&nbsp;&nbsp;I&nbsp;love grilling and baking.&nbsp;&nbsp;I do most of the grilling at my house, and bake for almost a week straight at Christmas time!&nbsp; I can make or will attempt just about anything,&nbsp;though I rarely make&nbsp;brownies, my husband's are the best!&nbsp; Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p> <p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.&nbsp; I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!&nbsp; Over the past couple years with zaar, I have found tons of new recipes&nbsp;my family&nbsp;normally wouldn&rsquo;t eat&nbsp;but have been happily surprised with new favorites.</strong></span></p> <p><span><strong>I&nbsp;love to join in&nbsp;all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p> <p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.&nbsp; Most of all though&nbsp;are my kids; being home all day with them is fun and challenging, but I wouldn&rsquo;t trade it for any salary!!</strong></span></p>
 
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