You need to upgrade your Flash Player. Click Here To Update Player.
share A RECIPE | THE BEST IDEAS AND RECIPES BRING PEOPLE TOGETHER.
  • Recipe Rating Read Reviews
  • Total time: 80 mins
  • Active time: 60 mins
  • Yield: 4 portions

Duck:

1 tsp.
Star anise
1 each
Cinnamon stick
4 each
Cloves, whole
3 Tbsp.
Ginger, freshly grated
½ cup
Rice wine vinegar
½ cup
Soy sauce
1 quart
Pomegranate juice
1 cup
Molasses
½ cup
Honey
4 each (4-6 oz.)
Duck breast
2 tsp.
Kosher salt
1 tsp.
Black pepper

Method

  1. In large saucepan combine star anise, cinnamon stick, whole cloves, ginger, rice wine vinegar, soy sauce, pomegranate juice, molasses and honey. Simmer until reduced to 1 cup (approx. 45-60 minutes). Strain sauce and set aside until needed.
  2. Score duck breast in crosshatch pattern, cutting through fat, but not piercing the flesh. Season each breast with ½ tsp. salt and ¼ tsp. black pepper.
  3. Preheat cast iron skillet or sauté pan over medium heat for 2 minutes. Add duck breasts skin-side down and brown for 3 minutes, turn heat to low and continue cooking fat down until crispy and golden brown (approx. 6-7 minutes). Turn breast over and sear for 2 minutes.
  4. Remove breast from pan and generously brush both sides with some pomegranate lacquer (from above).
  5. Transfer breast to wire rack set over cookie sheet and roast in a preheated 375°F oven until internal temperature reaches 130°F (approx. 10 minutes). (If you do not have wire rack, be sure to spray pan generously with cooking spray).
  6. Remove breast from oven and immediately brush with more lacquer. Let rest at least 5 minutes before slicing for service.

Roasted Ruby Red Beet Risotto:

2 each
Beets, ruby red, quartered
2 tsp.
Kosher salt
1½ tsp.
Black pepper, fresh ground
1½ cups
Chicken stock, divided
2 Tbsp.
Champagne vinegar, divided
1 stick ( 8 Tbsp.)
Butter, unsalted, divided
1 clove
Garlic, minced
1 each
Shallots, finely diced
1 cup
Arborio rice
2 oz.
White wine, dry
3 Tbsp.
Parmesan cheese, finely grated

Method

  1. Season beets with 1 tsp. salt and 1 tsp. pepper, wrap in foil and bake in 350°F oven until tender (approx. 30-40 minutes).
  2. Cool beets down, remove outer skin and dice ½ inch. Place in blender with 2 oz. chicken stock, 1 tsp. salt, ½ tsp. pepper and 1 Tbsp. champagne vinegar. Blend until smooth. Add more chicken stock if necessary.
  3. In large sauce pot, melt ½ stick butter over medium heat. Sauté garlic and shallots until translucent (approx. 2-3 minutes). Add Arborio rice and sauté for 3 minutes.
  4. Deglaze rice with white wine, 1 Tbsp. champagne vinegar and cook until liquid evaporates.
  5. Add half of beet puree and ½ cup chicken stock; stir over medium heat until liquid is absorbed. Add remainder of beet puree and ½ cup chicken stock. When most of liquid has been absorbed, add rest of chicken stock and cook until stock is absorbed and risotto has creamy texture.
  6. Add Parmesan cheese and fold in remaining butter, season with salt and pepper if necessary. Set aside for service. Note: If risotto becomes too dry, add chicken stock 4 oz. at a time until creamy.

Candied Turnips:

12 each
Baby turnips, peeled, stems trimmed to ¼"
1 cup
Milk
2 Tbsp.
Sugar, divided
½ cup
Water
½ stick (4 Tbsp.)
Butter
½ tsp.
Salt
¼ tsp.
White pepper

Method

  1. Place turnips, milk, 1 Tbsp. sugar and water in saucepan over medium heat. Cook until tender (approx. 10-15 minutes).
  2. Remove turnips and discard remaining liquid.
  3. Just prior to serving, sauté turnips in butter and remaining 1 Tbsp. sugar until golden brown (approx 3 minutes). Season with salt and pepper.

Plating

  1. In the center of a 10" plate, place a ½ cup of beet risotto.
  2. Slice the duck breast into 5 slices and fan out in a half moon shape around the risotto at the 6:00 position.
  3. Place 3 candied turnips at the 12:00 position.
  4. Put a small spoonful of pomegranate lacquer at the 9:00 position and take the back of the spoon and drag toward the 6:00 position.
  5. Garnish with fried parsley on top of the beet risotto.
Recipe Reviews