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Braised Duck with Glazed Turnips, Pearl Onions, and Green Peppercorn Gremolata

Author
JWU College of Culinary Arts

Minimum internal temperature 180°F-200°F

Yield
10 servings

Recipe ID
C00419

Ingredients
US standard
Metric
Whole ducks
4 each
4 each
Salt, Kosher
To taste
To taste
Black Pepper
To taste
To taste
Leeks, white part only, cut into 1-inch (2.54 centimeter) pieces
3 each
3 each
Carrots, peeled, split lengthwise, cut into 1-inch (2.54 centimeter) pieces
2 each
2 each
Plum tomatoes, cut into 1-inch (2.54 centimeter) pieces
4 each
4 each
White wine
1 pint
474 milliliters
Chicken stock
2 quarts
1.9 liters
Vegetables:
Pearl onions, peeled
30 each
30 each
White turnips cut as desired (See chef)
2 pounds
905 grams
Carrots, cuts as desired (See chef)
Butter, whole, cut in pieces
3 ounces
Sugar
1 tablespoon
1 tablespoon
Salt, Kosher
To taste
To taste
Pepper, ground
To taste
To taste
Gremolata:
Parsley, chopped
1/4 cup
1/4 cup
Lemon zest
1 tablespoon
1 tablespoon
Orange zest
1 tablespoon
1 tablespoon
Garlic, minced
1 clove
1 clove
Green peppercorns in brine, drained and chopped
3-4 teaspoons
2 teaspoons
To Finish the Sauce:
Herbs de Provence (See Chef´s Notes)
3 teaspoons
3 teaspoons
Red wine vinegar
3 teaspoons
3 teaspoons
Red currant jelly
½ cup
115 grams
Garlic, minced
5 cloves
5 cloves
Tomato paste
2 tablespoons
2 tablespoons
Red wine
½ cup
118 milliliters
Preparation
  1. Gather all the ingredients and equipment.
  2. Separate duck legs and breast from carcass. Place breast in the refrigerator for later use. Trim away excess fat from the bones and use them to fortify stock. Furthermore, trim excess fat from duck portions and render slowly. Reserve some fat for cooking and the rest for other uses.
  3. Heat a large braising pan and coat with fat. Season duck legs with salt and pepper and cook skin side down in pan over moderate heat until enough fat has rendered, then raise the heat to brown pieces. Allow a nice crust to form. Hold at 135°F (57°C) or above.
  4. Wipe out pan if too dark and add fresh oil if needed. Add the leeks and carrots and allow to soften. Add the tomatoes and white wine and let evaporate slightly. Add the stock and simmer for about 5 minutes for the flavor to develop. Adjust seasoning if needed.
  5. Tuck the duck pieces into the sauce, cover pan with a parchment circle and foil. Braise in preheated 350°F (177°C) oven until fork tender, about 1 hour. Remove duck pieces and hold, covered, until service. Degrease the liquid.
  6. Meanwhile, combine the gremolata ingredients and set aside for garnish.
  7. To glaze the pearl onions, turnips, and carrots, combine the vegetables with the salt, pepper, sugar, and butter in a small sauté pan or braising pan. Add enough water to cover vegetables half way. Bring the pot to a boil. Reduce heat slightly and maintain a brisk simmer, stirring occasionally, until vegetables are tender and the liquid has reduced to a glaze. Hold the cooked vegetables, covered, at 135°F until service.
  8. To finish the sauce: Strain the braising liquid. Add the herbs, vinegar, jelly, garlic, tomato paste, and wine. Simmer down sauce to achieve desired flavor and viscosity. Strain and hold cover for service.
  9. To finish: Season duck breasts with salt and pepper and cook skin side down over moderate heat in a dry sauté pan until enough fat has rendered, then raise the heat to brown. Turn them over and finish cooking over the stove or in the oven at 350°F (177°C).
  10. Meanwhile, re-crisp the duck legs.
  11. To serve, place a duck leg with a few slices of duck breast, the glazed vegetables, and nappe with sauce. Sprinkle gremolata on top.
  12. Serve immediately or hold hot at 135°F (57°C) or above.