Take the Duck breasts and trim the fat around the edges, remove fillet and any sinew on the breasts. Score the skin and season all over with salt and pepper.
Lay the duck skin side down into a medium heat frying pan with no oil and cook the duck rendering the fat and discarding any excess oil for around 8 minutes to achieve a crispy skin.
Roll the duck breasts over to sear the meat side and pour off any fat remaining in the pan, pour over the maple syrup and coat the duck breasts all over then rest the duck skin side up on a plate pouring over any syrup from the pan.
Put the pan back on the heat and pour in the wine and port and reduce on high until reduced by half add the stock and reduce again season to taste lower heat and whisk in a knob of butter to gloss the sauce.
For the kale simply place in a small saucepan with a knob of butter, splash of water, chopped shallot and a pinch of sea salt, cook with a lid covered for 2 minutes until tender.
Turnip gratin
Take the peeled turnips and cut into quarters. Using a mandolin slice the turnips thinly then season heavily with fine salt and leave to sit for around 20 minutes.
Place in a clean kitchen towel and squeeze out all the moisture then place in a bowl, season with cracked pepper and thyme leaf. Pour over enough cream just to cover the turnip add the minced garlic and mix together. Lay into a small buttered gratin dish roughly 3/4’s full.
Butter the shiny side of a sheet of foil and lay buttered side down over the gratin dish, crimp over the edges to create a seal. Place the gratin into a large roasting tin on top of some kitchen towel and fill the roasting tin 1/2 way up with boiling water.
Cook at 180c for roughly 30 minutes until the turnip is only just tender then remove foil and continue to cook for a further 10 minutes uncovered to colour.
Leave to stand for 10 minutes before serving.
To present the dish drain and arrange the kale on a serving plate, slice the duck breast lengthways and arrange on kale. Spoon some turnip gratin onto the plate or serve on the side and drizzle sauce over and around the duck.
Take the Duck breasts and trim the fat around the edges, remove fillet and any sinew on the breasts. Score the skin and season all over with salt and pepper.
Lay the duck skin side down into a medium heat frying pan with no oil and cook the duck rendering the fat and discarding any excess oil for around 8 minutes to achieve a crispy skin.
Roll the duck breasts over to sear the meat side and pour off any fat remaining in the pan, pour over the maple syrup and coat the duck breasts all over then rest the duck skin side up on a plate pouring over any syrup from the pan.
Put the pan back on the heat and pour in the wine and port and reduce on high until reduced by half add the stock and reduce again season to taste lower heat and whisk in a knob of butter to gloss the sauce.
For the kale simply place in a small saucepan with a knob of butter, splash of water, chopped shallot and a pinch of sea salt, cook with a lid covered for 2 minutes until tender.
Turnip gratin
Take the peeled turnips and cut into quarters. Using a mandolin slice the turnips thinly then season heavily with fine salt and leave to sit for around 20 minutes.
Place in a clean kitchen towel and squeeze out all the moisture then place in a bowl, season with cracked pepper and thyme leaf. Pour over enough cream just to cover the turnip add the minced garlic and mix together. Lay into a small buttered gratin dish roughly 3/4’s full.
Butter the shiny side of a sheet of foil and lay buttered side down over the gratin dish, crimp over the edges to create a seal. Place the gratin into a large roasting tin on top of some kitchen towel and fill the roasting tin 1/2 way up with boiling water.
Cook at 180c for roughly 30 minutes until the turnip is only just tender then remove foil and continue to cook for a further 10 minutes uncovered to colour.
Leave to stand for 10 minutes before serving.
To present the dish drain and arrange the kale on a serving plate, slice the duck breast lengthways and arrange on kale. Spoon some turnip gratin onto the plate or serve on the side and drizzle sauce over and around the duck.
