Duck Recipe

Place peeled and cubed rutabaga in a medium saucepan and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 20–25 minutes.

Drain rutabaga thoroughly and return to the pot or to a food processor. Add warm milk, butter, orange zest, orange juice, salt, and pepper. Puree with an immersion blender or in a food processor until very smooth. Taste and adjust seasoning. Keep warm while finishing other components.

In a small saucepan over medium heat, combine cherries, brandy, sugar, and lemon juice. Bring to a gentle simmer and cook until cherries are soft and liquid is slightly syrupy, about 6–8 minutes.

Remove from heat and let cool slightly. If desired, stir in an additional teaspoon of brandy for aroma. Reserve, keeping warm or at room temperature; these will be spooned over sliced duck.

In a small saucepan over medium heat, combine port and chopped dates. Bring to a simmer and reduce by about half until syrupy, approximately 8–10 minutes.

Add chicken stock, red wine vinegar, soy sauce, and thyme. Continue to simmer gently until sauce coats the back of a spoon, about 6–8 minutes more. If sauce is too thin, stir in up to 2 tbs date paste to thicken; if too thick, thin with a splash of stock.

Strain the sauce through a fine-mesh sieve into a clean pan, pressing solids to extract flavor. Return strained sauce to low heat and whisk in the cold butter to finish, creating a glossy emulsion. Season with salt and pepper to taste. Keep warm.

Bring a medium saucepan of salted water to a boil. Blanch baby carrots and baby turnips/beets until just tender, 4–6 minutes depending on size. Drain and set aside.

In a skillet over medium heat, melt butter with honey. Add blanched baby vegetables and toss to glaze, cooking gently 2–3 minutes until they develop a light caramel glaze. Season with salt. Keep warm.

Pat duck breasts dry with paper towel. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

Place a heavy skillet (preferably cast iron) over medium heat and add olive oil. When oil is hot, add duck breasts skin-side down. Reduce heat to medium-low and cook slowly so the fat renders and skin crisps, about 8–12 minutes. Spoon off excess rendered fat as needed, leaving enough to brown the skin.

Flip breasts and add 1 tablespoon butter. Continue to cook for 3–5 minutes for medium-rare (internal temp ~135°F / 57°C) or longer to desired doneness. Transfer to a cutting board and rest for 6–8 minutes before slicing.

While the duck rests, make a quick dressing by whisking together minced shallot, olive oil, white wine vinegar, salt, and pepper.

Toss arugula with the dressing just before plating. Divide onto serving plates and sprinkle with toasted sliced almonds.

Slice rested duck breasts thinly on a bias. Arrange a smear or quenelle of rutabaga citrus purée on each plate.

Place glazed baby vegetables beside the purée and a small mound of dressed arugula with toasted almonds.

Fan sliced duck over the purée. Spoon brandied cherries over the duck breast slices, then drizzle the warm date & port wine sauce around and lightly over the meat. Add a few microgreens or parsley for color.

Serve immediately.