Recipe courtesy of Birch and Barley
Recipe courtesy of Birch and Barley
Watch how to make this recipe.
Birch and Barley's Honey Glazed Duck
- Level: Intermediate
- Total: 1 hr 50 min
- Active: 1 hr 15 min
- Yield: 1 serving
- Level: Intermediate
- Total: 1 hr 50 min
- Active: 1 hr 15 min
- Yield: 1 serving
Ingredients
Rice:
1/4 cup diced bacon
1/2 cup small diced onions
1 cup wild rice
3 cups chicken stock
Radishes:
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
Turnip Puree:
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.
