Roast Crown Of Duck With Young Turnips And Green Olives Food

PAN-ROASTED TURNIPS WITH GREENS

Steps:

• Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
• Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.

ROAST CROWN OF DUCK WITH YOUNG TURNIPS AND GREEN OLIVES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat one tablespoon of the olive oil in a roasting tray, then sear the breasts of the duck crowns for about five minutes. Transfer to a plate and prick the skin (not deeply) of both duck crowns.
• Mix the remaining oil with the Chinese five spice, brush this over the breasts and return the crowns to the roasting tray, reserving and refrigerating any juices on the plate.
• Blanch the turnips for a few minutes in boiling, salted water, drain, pat dry and place in the roasting tray with the crowns.
• Roast the crowns and turnips for 10 minutes, then add the olives and roast for a further 5-10 minutes.
• Remove the crowns, olives and turnips from the oven and set aside in a warm place to rest.
• Add the shallot to the oil in the tray and cook gently to brown them.
• Pour off any excess fat. Add the wine and heat to reduce in volume by half.
• Transfer the wine and shallots to a clean pan, add the stock and heat until the volume is reduced by two thirds.
• Strain through a sieve into a clean pan, season and beat in the butter to make a sauce. Take the breasts off the bone. Add the turnips, olives, reserved juices from step two and the chives to the sauce and bring to the boil.
• For the salad, mix together the beans and shallot. In a separate bowl, whisk together the remaining ingredients, season to taste and use this to dress the salad.
• To serve, cut the breasts in two, serve with turnips and sauce poured around and salad alongside.

CRISP ROAST DUCK WITH OLIVES

Steps:

• This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat. No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavoring.
• Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside. Rinse and dry the duck, then prick lightly all over with a skewer (about 20-30 times), trying to pierce the skin but not the flesh underneath. Rub all over with salt and sprinkle some inside the cavity.
• Put on a rack and roast upside down for 3 hours at 250° F (200° F convection). Drain the fat into a bowl, set the duck the right way up and increase the heat to 350° F (325° F convection) for 45 minutes longer, till nicely browned. Leave to stand for 15 minutes, loosely covered with foil.
• Reduce the chicken stock with the tomato and herbs to a saucelike consistency, then strain into a clean pan. Simmer the olives in water for 2 minutes to temper the flavor, then strain and stir into the sauce.
• Cut the duck into pieces and serve with the sauce.

DUCK BREAST WITH MUSTARD GREENS, TURNIPS, AND RADISHES

Steps:

• Preheat oven to 400°. Score fat side of duck breasts 1/8" deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron, over medium. Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10-15 minutes; transfer to a plate. Wipe out skillet and repeat with remaining duck and 1 tablespoon vegetable oil.
• Arrange all duck breasts in skillet, fat side up, and roast in oven until an instantread thermometer inserted into the center of breasts registers 135°, 5-8 minutes. Transfer to a cutting board and let rest at least 5 minutes and up to 2 hours.
• Whisk Dijon mustard, mustard powder, lemon juice, and 3 tablespoons olive oil in a small bowl; season mustard sauce with kosher salt and pepper.
• Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
• Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.

JULIA CHILD'S DUCK ROASTED IN A CASSEROLE WITH TURNIPS

Steps:

• Preheat the oven to 325.
• Season the duck inside and out with 1/2 tsp salt and pepper.
• Truss and prick the skin of the lower breast, thigh, and back.
• Brown slowly on all sides in the hot oil in a stove top safe casserole.
• Pour out the fat and salt the duck and place it breast up in the casserole.
• Add the bouquet garni and cover the casserole.
• Roast for 60 minutes.
• Peel and chop the turnips into 3/4 inch dice.
• Drop into boiling salted water for 5 minutes and drain.
• Remove the duck from the oven. Degrease using a bulb baster.
• Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
• Baste the turnips on occasion.
• Remove from the oven, drain the duck and after untrussing place on a platter.
• Remove the turnips with a slotted spoon and arrange around the duck.
• Sprinkle with minced parsley.
• Degrease the cooking juices and serve with the duck.