Food Matters Cookbook: Sneak Preview Recipe

Roast_turnips_and_duck_with_pear_jus

Recipe from The Food Matters Cookbook. Pre-order the book today or pick up a copy when it’s released on September 21st.

Roast Turnips and Duck with Pear Jus

Makes: 4 servings        

Time: About 1 hour        

Even though duck is no more difficult to prepare than chicken, it always feels much more elegant. Braise it with turnips, and it’s a classic; with the addition of a pear-brandy sauce, it becomes sweeter, more complex, and downright luxurious. Simply cooked leafy vegetables or a green salad are all you need on the side.

1 or 2 boneless duck breasts (about 1 pound), with the skin

Salt and black pepper

1 pound turnips or rutabagas, cut into large chunks

8 fresh sage leaves

1 bay leaf

2 garlic cloves, smashed

2 pears, peeled and chopped

1/2 cup vegetable or chicken stock, or water

1/4 cup brandy

Chopped fresh parsley, for garnish

1. Heat the oven to 400°F. Score the skin of the duck breasts, sprinkle with salt and pepper, and place them skin side down in a large, ovenproof skillet or Dutch oven over medium-high heat. Brown thoroughly on both sides, rotating and turning as necessary, 10 to 15 minutes total. Remove the duck from the pan and pour off all but 2 tablespoons of the fat.

2. Add the turnips, sprinkle with salt and pepper, and roast until they are nicely browned on the bottom and just getting tender, 15 to 20 minutes. Stir in the sage, bay leaf, and garlic and return the duck to the pan. Roast until the turnips are tender and the duck is cooked to your liking, about 15 minutes for medium-rare. Put the duck on a plate or cutting board to rest, and transfer the turnips to a serving platter.

3. Put the pan on a burner over medium-high heat. Add the pears, stock, and brandy and bring to a boil. Cook, stirring to loosen any browned bits from the bottom of the pan, until the pears are soft and the pan juice is slightly thickened, 5 to 10 minutes. Remove the bay leaf. Thinly slice the duck. Serve a few slices on top of a pile of the turnips and spoon the pear sauce over the top. Garnish with parsley and serve.

 

Posted in Behind The Scenes, Mark Bittman Books

3 Comments

  1. nervous_pudding said...

    mark bittman is teaching me how to cook! this looks like something i could handle AND impress the pants off my family with. thanks!

  2. AnnGodridge said...

    That looks good – are those what we would call swede in England? They are yelly fleshed, wheras turnips are white.

  3. Anonymous said...

    Yum! Oh yes, I will be buying this book and working my way through it in no time! BTW, Ann, I think you will find the braising liquids are what has turned the turnips this color, but swedes would be lovely with it too.

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