Brussels sprouts - turnip stew with duck breast

Name: Brussels sprouts - turnip stew with duck breast
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Turnip; 400 g Carrots; 75 g Shallots; 1 TABLESPOON clarified butter; 2 Bay leaves; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 400 g Brussels sprouts; 2 stem(s) Thyme; 500 g Duck Breast; 7-10 Tbsp Pepper; 7-10 Tbsp Thyme

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Turnip
400 g Carrots
75 g Shallots
1 TABLESPOON clarified butter
2 Bay leaves
1 l Vegetable broth (instant)
7-10 Tbsp Salt
1 TEASPOON Peppercorns
400 g Brussels sprouts
2 stem(s) Thyme
500 g Duck Breast
7-10 Tbsp Pepper
7-10 Tbsp Thyme

Directions

1
Peel, wash and cut the turnip and carrots into small pieces. Peel shallots. Heat the lard. Sauté shallots in it until light brown. Add prepared vegetables and bay leaves.
2
Deglaze with broth, season with salt and peppercorns and bring to the boil. In the meantime clean and wash the Brussels sprouts. Wash the thyme and remove the leaves from the stems. Add both to the stew and cook covered for 25-30 minutes. Meanwhile, wash and pat the duck breast dry. Cut the fat side diamond-shaped. Heat up the pan. Brown the duck breast with the fat side first. Season with salt and pepper, turn and season again. Fry for 10-15 minutes at medium heat until done.
3
Heat up the pan. Brown the duck breast with the fat side first. Season with salt and pepper, turn and season again. Fry for 10-15 minutes at medium heat until done. Then cut into thin slices and add to the stew. Season again with salt and pepper. Serve garnished with thyme