Sauteed Duck Breast with Glazed Baby Turnips, Fuji Apple, Shaved Fennel and a Tarragon Jus

Yield: 4 People

Ingredients:

4 boneless duck breasts
1 fuji apple
3 pcs baby turnips
1 head fennel bulb
2 tbsp whole butter
3 tbsp olive oil

For the sauce:

#1 duck bones
1 qt duck or chicken stock
1 head whole garlic
3 shallots
1 bunch thyme
2 bay leafs
1 whole lemon
1 bunch tarragon

Method:

For the sauce:

1. Roast the duck bones in a 300 degree oven for 30 to 40 minutes, until they have a deep brown coloring.
2. Place the bones in a pot. Cut the head of garlic in half and add to pot. Rough shop the shallots and add, along with the thyme and bay leaves. Cover with the stock. Bring to a boil. Reduce to simmer for approximately 2 hours, until the bones are falling apart. Strain, discard solids, place liquid back on stove and reduce to sauce like consistency. Season with salt and pepper.

For all other items:

1. Score the duck breast skin with shallow cross markings. This allows the fat to render out more easily, making a crisper skin on breast. Set aside.
2. Peel the baby turnips and trip the tops, and rinse under cool water.
3. Cut the turnips in half. Add to a saute pan with a little olive oil. Add water to just cover, roughly ¼ to ½ cup, and simmer until tender. Strain the liquid from the turnips, and reduce down to sauce consistency, adding a little knob of butter to glaze. Add turnips back to pan.
4. Shave or thinly slice the fennel bulb. Soak in ice water for several minutes, or until they crisp up.
5. Drain fennel and dry with paper towel. Julienne apple and mix with fennel. Season with olive oil and lemon, salt and pepper.
6. Saute the duck breast skin side down, over medium heat, allowing the fat to render. This may take from 8 to 12 minutes.
7. Once the skin has reached a nice golden brown, lower heat to low, add a knob of whole butter to pan, and flip duck breast over briefly, cooking the flesh side. This only needs to be for 2 to 4 minutes, depending on doneness desired.

To Finish:

1. Thinly slice duck breast and fan out pieces on plate.
2. Heat the turnips and place around duck.
3. After dressing salad, scatter fennel and apple on top of duck.
4. Heat sauce, season with a splash of lemon juice, and drizzle around plate.