Shows
In the Kitchen
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
Share This Recipe
- 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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Michael Symon
Crispy Chicken Breasts with Spicy Honey
24m
Easy
CLASS
PREMIUM
Megan Mitchell
Grilled Pizza with Olives, Salami and Honey
16m
Easy
CLASS
PREMIUM
15m
Easy
CLASS
PREMIUM
Amanda Freitag
Seared Scallops
13m
Easy
CLASS
Take a Class on
Food Network Kitchen
Dan Churchill
Smoked Ribs with Honey-Bourbon Glaze
15m
Intermediate
CLASS
28m
Easy
CLASS
