Glazed duck breast with mashed rutabaga

Step 1/7

• 2 duck breasts
• salt
• water

• kitchen towel
• cutting board
• knife
• large mixing bowl

Score duck skin in a diamond pattern. Soak in salted water for approx. 7 min., then pat try and set aside.

Step 2/7

• 6⅔ g sugar
• ⅔ tbsp water
• 166⅔ ml tomato juice
• ⅓ lemon (juice)
• ⅓ tsp starch
• ⅛ tsp paprika powder
• ⅓ stick cinnamon
• salt

• citrus press
• small saucepan

Add sugar and some water to a small saucepan and caramelize over medium heat. Deglaze with tomato juice and lemon juice. Combine starch and the same amount of water to make a slurry. Add paprika powder, cinnamon, salt, and slurry to the pan. Let reduce for approx. 15 – 20 min.

Step 3/7

• ⅓ kg rutabaga
• 33⅓ g sushi ginger
• 50 g butter
• 33⅓ ml apple juice
• salt

• large saucepan
• vegetable peeler
• cooking spoon
• cutting board
• knife

Peel rutabaga and cut into bite-sized pieces. Finely chop sushi ginger. Add butter to a large saucepan and sauté rutabaga. Add salt and apple juice, cover with lid, and cook for approx. 15 – 20 min., or until soft. Mash sautéed rutabaga with a fork and season to taste with salt. Add sushi ginger and stir to combine.

Step 4/7

• vegetable oil for frying

• frying pan

Heat oil in a frying pan set over medium-high heat. Sear duck breast. Spoon hot oil over the skin, then flip duck breast. Remove from frying pan and let oil drain from meat.

Step 5/7

• 83⅓ g green beans
• ⅔ apples
• 3⅓ g fresh savory
• vinegar
• salt
• ice cubes

• oven
• small saucepan
• large mixing bowl

Preheat oven to 150°C/300°F. Trim ends off beans and slice into small rings. Slice apples around the core and finely dice. Chop savory. Blanch beans in boiling water, then rinse in ice cold water. Mix beans, apples, and savory. Season to taste with salt and vinegar.

Step 6/7

• 2 shallots
• 133⅓ ml Port wine
• 33⅓ ml raspberry vinegar
• ⅔ sticks cinnamon
• ⅓ bay leaf
• 33⅓ g butter
• vegetable oil for frying

• frying pan
• sieve
• small saucepan
• cutting board
• knife

Peel and slice shallots. Heat oil in a frying pan over medium-high heat and sauté shallots. Remove from frying pan and set aside. Add Port wine to a new saucepan, together with vinegar, cinnamon stick, and bay leaf, and let reduce. Strain, then add butter to the liquid. Bring to a boil while stirring, then add shallots and let simmer for approx. 2 – 5 min. Set aside.

Step 7/7

• savory for garnish
• savory blossoms for garnish
• coarse sea salt

• baking sheet

Transfer duck breast to the oven at 150°C/300°F for approx. 10 – 15 min. Remove from oven and let rest for approx. 5 min. Serve mashed rutabaga on a plate, together with Port wine shallots, sauce, and apple-bean salad. Garnish with fresh savory and blossoms. Slice and glaze meat, season with coarse sea salt, and transfer on top of the mashed rutabaga. Enjoy!

Enjoy your meal!