Recipe courtesy of Birch and Barley

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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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

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 


  1. 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.
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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