Recipe courtesy of Birch and Barley
Episode: Washington, DC
Birch and Barley's Honey Glazed Duck
1 hr 50 min
1 hr 15 min
1 serving
1 hr 50 min
1 hr 15 min
1 serving


  • 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 


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.

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