Glazed duck breast with mashed rutabaga

Glazed duck breast with mashed rutabaga

Based on 17 ratings

Maximilian Kindel

facil.de/de/

“My dish is special because regionality takes center stage. All ingredients are sourced from our local farmer. Christmas without duck is like December without Christmas cookies—you just can’t skip it!”

Difficulty

Medium 👍
70
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
6  
duck breasts
20 g 
sugar
2 tbsp 
water
1  
lemon (juice)
500 ml 
tomato juice
1 tsp 
starch
¼ tsp 
paprika powder
3 sticks 
cinnamon (divided)
1 kg 
rutabaga
250 g 
butter (divided)
100 ml 
apple juice
100 g 
sushi ginger
6  
shallots
400 ml 
Port wine
100 ml 
raspberry vinegar
1  
bay leaf
250 g 
green beans
2  
apples (Granny Smith)
10 g 
fresh savory
vegetable oil for frying
ice cubes for ice bath
vinegar
salt
coarse sea salt
savory for garnish
savory blossoms for garnish
Metric
Imperial
  • 6  duck breasts
  • 20 g sugar
  • 2 tbsp water
  • 1  lemon (juice)
  • 500 ml tomato juice
  • 1 tsp starch
  • ¼ tsp paprika powder
  • 3 sticks cinnamon (divided)
  • 1 kg rutabaga
  • 250 g butter (divided)
  • 100 ml apple juice
  • 100 g sushi ginger
  • 6  shallots
  • 400 ml Port wine
  • 100 ml raspberry vinegar
  • 1  bay leaf
  • 250 g green beans
  • 2  apples (Granny Smith)
  • 10 g fresh savory
  • vegetable oil for frying
  • ice cubes for ice bath
  • vinegar
  • salt
  • coarse sea salt
  • savory for garnish
  • savory blossoms for garnish

Utensils

  • large saucepan
  • kitchen towel
  • 2 frying pans
  • baking sheet
  • oven
  • sieve
  • citrus press
  • 3 small saucepans
  • cooking spoon
  • cutting board
  • knife
  • 2 large mixing bowls

Enjoy with

Chianti Classico
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.

Nutrition per serving

Cal
1241
Protein
59g
Fat
88g
Carb
36g

Step 1/7

Score duck skin in a diamond pattern. Soak in salted water for approx. 7 min., then pat try and set aside.
  • 6 duck breasts
  • salt
  • water
  • kitchen towel
  • cutting board
  • knife
  • large mixing bowl

Score duck skin in a diamond pattern. Soak in salted water for approx. 7 min., then pat try and set aside.

Step 2/7

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.
  • 20 sugar
  • 2 tbsp water
  • 500 ml tomato juice
  • 1 lemon (juice)
  • 1 tsp starch
  • ¼ tsp paprika powder
  • 1 stick cinnamon
  • salt
  • citrus press
  • small saucepan

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.

Step 3/7

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.
  • 1 kg rutabaga
  • 100 sushi ginger
  • 150 butter
  • 100 ml apple juice
  • salt
  • large saucepan
  • vegetable peeler
  • cooking spoon
  • cutting board
  • knife

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.

Step 4/7

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.
  • vegetable oil for frying
  • frying pan

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.

Step 5/7

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.
  • 250 green beans
  • 2 apples
  • 10 fresh savory
  • vinegar
  • salt
  • ice cubes
  • oven
  • small saucepan
  • large mixing bowl

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.

Step 6/7

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.
  • 6 shallots
  • 400 ml Port wine
  • 100 ml raspberry vinegar
  • 2 sticks cinnamon
  • 1 bay leaf
  • 100 butter
  • vegetable oil for frying
  • frying pan
  • sieve
  • small saucepan
  • cutting board
  • knife

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.

Step 7/7

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!
  • savory for garnish
  • savory blossoms for garnish
  • coarse sea salt
  • baking sheet

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!