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 of Birch and Barley