Name: Birch and Barley's Honey Glazed Duck
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 1 serving
Ingredients: 1/4 cup diced bacon; 1/2 cup small diced onions; 1 cup wild rice; 3 cups chicken stock; 1/2 cup halved breakfast radishes; 1 teaspoon raspberry wine vinegar; 1/2 cup vegetable stock, plus more if needed for reheating; 1/2 teaspoon unsalted butter; Salt and freshly ground black pepper; 8 ounces turnips, thinly sliced; 1 teaspoon canola oil; 2 ounces vegetable stock; Salt and freshly ground black pepper; 1 duck breast; 1 ounce honey; 1 tablespoon brandied cherries; 1 tablespoon toasted hazelnuts; 1/2 teaspoon canola oil; 1/2 cup Swiss chard, chopped; 3 ounces duck confit

Directions

For the rice: Brown the bacon in a pan, and then add the onions and cook until translucent. Add the rice and toast, stirring, for 5 minutes. Pour in the stock and cook, covered, over low heat for 1 hour.
Preheat the oven to 400 degrees F.
For the radishes: Saute the radishes, and then pour in the vinegar to coat. Pour in the stock and butter and cook until reduced to a glaze. Season with salt and pepper. Reserve.
For the turnip puree: Cook the turnips gently in the oil over low heat, and then add the stock. Cover and cook until soft and cooked through, checking every 5 minutes. Blend in a blender to a smooth puree. Season with salt and pepper. Reserve.
For the duck: Sear the duck skin-side down over low heat until crispy. Add the honey, flip and transfer to the oven for 4 minutes. Remove and let rest for 6 minutes.
Meanwhile, stir the cherries and hazelnuts into 1/2 cup of the rice. Reserve the remaining rice for another use. Reheat the radishes if needed, adding more stock if necessary. Heat the oil in a saute pan until hot, and then add the Swiss chard and saute until wilted. Warm the duck confit in a pan until heated through.
Slice the duck and serve over the rice, Swiss chard, duck confit, 2 tablespoons of the turnip puree and 3 tablespoons of the radishes. Reserve remaining turnip puree and radishes for additional servings or another use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Birch and Barley

Birch and Barley's Honey Glazed Duck

Ingredients

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Radishes:

Turnip Puree:

Directions

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