Name: Duck Breast with Grapes, Turnips And a Port Emulsion
Ingredients: 4 Pekin duck breast; Salt and freshly ground black pepper; 4 Sprigs fresh thyme; 1 Clove garlic; crush slightly but; ; unpeeled; 1/4 lb Cold unsalted butter cut into 1-inch; up to 1/2; ; cubes; 2 tb Shallots; 1 c Ruby port; 1 tb Freshly ground coriander seed; 1/4 ts Red wine vinegar; Butter or vegetable oil for sauteing; 2 Turnips; cut into medium; ; dice; 1 lb Assorted grapes; halved and seeded

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Clprime1	1	servings

INGREDIENTS

4		Pekin duck breast
		Salt and freshly ground black pepper
4		Sprigs fresh thyme
1		Clove garlic; crush slightly but
		; unpeeled
1/4	lb	Cold unsalted butter cut into 1-inch; up to 1/2
		; cubes
2	tb	Shallots
1	c	Ruby port
1	tb	Freshly ground coriander seed
1/4	ts	Red wine vinegar
		Butter or vegetable oil for sauteing
2		Turnips; cut into medium
		; dice
1	lb	Assorted grapes; halved and seeded

INSTRUCTIONS

Preheat oven to 200 degrees.
Score the duck skin with a sharp knife. Season both sides of the breast
with salt, but only put pepper on the flesh side. Place breast in a cold
saute pan and place over low heat. As fat renders out of the skin, drain it
off. When skin is crisp and golden, increase flame to medium and turn
breast over. Add 2 of the thyme sprigs, the garlic clove and about 2
tablespoons butter. Finish cooking the breasts until medium rare. Remove
from the pan and hold in a 200 degree oven.
Drain off excess fat from pan. Add shallots and cook until translucent,
about one minute.
Add port, remaining thyme sprigs, ground coriander seeds and vinegar.
Reduce until almost all the liquid is gone. Whisk in cold unsalted butter
cubes in small additions. If emulsion becomes too thick , add a touch of
chicken stock or water. Strain and keep in a warm, not hot, place.
Saute in butter or vegetable oil the turnips until golden or tender. Season
with salt and black pepper. Drain on paper towels and keep warm.
Repeat the process with the grapes. Drain on paper towels and keep warm.
To serve, slice the duck breast thinly. Arrange on warm plates (not too
hot, or your emulsion may break). Mix together the emulsion, turnips, and
grapes. Spoon over the duck and serve immediately.
Garnish with fresh thyme leaves, chervil pluches, or chive points.
Converted by MC_Buster.
Per serving: 89 Calories (kcal); trace Total Fat; (3% calories from fat);
3g Protein; 20g Carbohydrate; 0mg Cholesterol; 168mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0058
Converted by MM_Buster v2.0n.

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