Birch and Barley's Honey Glazed Duck

Recipe courtesy Birch and Barley
Show: Road Trip with G. Garvin Episode: Washington, D.C.
TOTAL TIME: 2 hr 45 min
Prep: 1 hr 15 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 1 serving
LEVEL: Intermediate

ingredients

RICE:
  • 1/4 cup diced bacon
  • 1/2 cup small diced onions
RADISHES:
  • 1/2 cup halved breakfast radishes
  • 1 teaspoon raspberry wine vinegar
  • 1/2 cup vegetable stock, plus more if needed for reheating
TURNIP PUREE:
  • 1 tablespoon brandied cherries
  • 1 tablespoon toasted hazelnuts
  • 1/2 teaspoon canola oil
  • 1/2 cup Swiss chard, chopped
  • 3 ounces duck confit
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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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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