A 3-5 year aged Chianti Classico is an excellent companion for the glazed duck. The fruitiness of the wine supports the sweetness of the shallots, while the spiciness of the Sangiovese grape goes very well with the cinnamon and paprika spiced glaze.
Score duck skin in a diamond pattern. Soak in salted water for approx. 7 min., then pat try and set aside.
Add sugar and some water to a small saucepan and caramelize over medium heat. Deglaze with tomato juice and lemon juice. Combine starch and the same amount of water to make a slurry. Add paprika powder, cinnamon, salt, and slurry to the pan. Let reduce for approx. 15 – 20 min.
Peel rutabaga and cut into bite-sized pieces. Finely chop sushi ginger. Add butter to a large saucepan and sauté rutabaga. Add salt and apple juice, cover with lid, and cook for approx. 15 – 20 min., or until soft. Mash sautéed rutabaga with a fork and season to taste with salt. Add sushi ginger and stir to combine.
Heat oil in a frying pan set over medium-high heat. Sear duck breast. Spoon hot oil over the skin, then flip duck breast. Remove from frying pan and let oil drain from meat.
Preheat oven to 150°C/300°F. Trim ends off beans and slice into small rings. Slice apples around the core and finely dice. Chop savory. Blanch beans in boiling water, then rinse in ice cold water. Mix beans, apples, and savory. Season to taste with salt and vinegar.
Peel and slice shallots. Heat oil in a frying pan over medium-high heat and sauté shallots. Remove from frying pan and set aside. Add Port wine to a new saucepan, together with vinegar, cinnamon stick, and bay leaf, and let reduce. Strain, then add butter to the liquid. Bring to a boil while stirring, then add shallots and let simmer for approx. 2 – 5 min. Set aside.
Transfer duck breast to the oven at 150°C/300°F for approx. 10 – 15 min. Remove from oven and let rest for approx. 5 min. Serve mashed rutabaga on a plate, together with Port wine shallots, sauce, and apple-bean salad. Garnish with fresh savory and blossoms. Slice and glaze meat, season with coarse sea salt, and transfer on top of the mashed rutabaga. Enjoy!