Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the duck
- 2 duck breasts, skin scored
- 1 garlic clove, roughly chopped
- 2 thyme sprigs, 1 with leaves picked and roughly chopped
- 1 tsp Dijon mustard
- 1 tsp runny honey
- 50ml/2fl oz Madeira
- salt and freshly ground black pepper
For the garnish
- 60g/2¼oz unsalted butter
- 250g/9oz duck livers, roughly chopped
- 6 baby turnips with leaves, cut in half, leaves set aside
- 1 garlic clove, peeled and thinly sliced
Method
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To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck with salt and pepper and place skin side down in a cold frying pan. Bring the frying pan slowly up to a medium-high heat and allow the fat to render out of the duck breasts. Remember to occasionally drain the fat from the pan into a heatproof container (you can use this for another recipe).
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When the skin is golden and crispy, add the garlic and whole thyme sprig to the pan. Turn the duck breasts over and brush with the mustard and honey. Sprinkle the chopped thyme over the skin side. Roast the duck breasts in the oven for 6–8 minutes, depending how you like your duck cooked. When the duck is cooked, remove from the oven and rest on a warm plate covered loosely with kitchen foil. Deglaze the pan with the Madeira.
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To make the duck livers, heat a sauté pan, add half of the butter and sauté the duck livers for 2–3 minutes over a medium-high until cooked through and nicely coloured. Set aside to rest.
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To make the baby turnips, heat a sauté pan, add half of the butter and sauté the baby turnips over a medium-high heat until golden brown all over. Add the garlic and the turnip leaves and cook for another minutes until the leaves have wilted.
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To serve, scatter the turnips and green tops around the plate. Slice the duck breast and arrange around the plate. Finish with the livers and the Madeira pan sauce.
