from Brad McDonald, executive chef at Crabtree's Kittle House
Serves 4
2 Duck Magrets (Breasts) – fat scored
Glaze
1 oz (2 T) Honey
1 oz (2 T) Brown Sugar
4 oz (1/2 C) Orange Juice
4 oz (1/2 C) Apple Cider Vinegar
4 oz (1/2 C) Duck Stock (or veal/chicken stock)
1 T Soy Sauce
1 T Whole Grain Mustard
Directions to make Glaze
1. Make a light caramel with the honey and brown sugar
2. Add the orange juice, apple cider vinegar and duck stock off heat, then return to heat and reduce by half
3. Remove from heat and add soy sauce and whole grain mustard
Salad
1 C Farro
2 ½ C Duck Stock (vegetable stock or water)
2 ea Blood Oranges (segments)
1 Dozen Baby Turnips -- trimmed, washed and quartered (greens saved)
2 T Olive Oil
Directions to make Salad
1. Toast the farro for 12-15 minutes on a sheet tray in a 325˚ F oven
2. Cook the farro in the stock or water until al dente with a pinch of salt
3. Blanch the turnips in boiling water until tender, strain
4. Thinly slice/chop the turnip greens
5. Toss all the ingredients together with the oil and season to taste
Duck Preparation
Over medium heat in a sauté pan, place duck breasts skin-side down and begin to slowly render the fat for 3-4 minutes. Pour off excess fat and cook for 6-7 minutes in a 400˚ F oven. Remove pan from oven and place duck onto a resting tray. Rest meat for 3-4 minutes, slice and serve over the salad. Drizzle glaze over the dish.
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