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
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- Level: Intermediate
- Total: 1 hr 50 min
- Active: 1 hr 15 min
- Yield: 1 serving
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 13 g
- Cholesterol
- 31 mg
- Sodium
- 512 mg
- Level: Intermediate
- Total: 1 hr 50 min
- Active: 1 hr 15 min
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 13 g
- Cholesterol
- 31 mg
- Sodium
- 512 mg
Ingredients
Rice:
Radishes:
Turnip Puree:
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.
