Glazed turnips with duck breast

Name: Glazed turnips with duck breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2-3 Duck breast fillets (approx. 800 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Teltow Turnip; 2 TABLESPOONS Butter; 1 heaped tablespoon sugar; 7-10 Tbsp Juice of 1 orange; 3-4 Stem(s) flat leaf parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2-3 Duck breast fillets (approx. 800 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Teltow Turnip
2 TABLESPOONS Butter
1 heaped tablespoon sugar
7-10 Tbsp Juice of 1 orange
3-4 Stem(s) flat leaf parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the fillets and dab dry. Cut the skin several times. Season with salt and pepper. In an ovenproof pan, fry the skin on the skin side for 4-5 minutes. Turn and fry over medium heat for 2-3 minutes. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes
2
Clean, peel and wash the turnips and cut them in half lengthwise. Heat butter in a pan. Brown the turnips in it. Season with salt and pepper. Sprinkle with sugar and let it caramelize while turning. Fill up orange juice with water to 175 ml. Pour in, bring to the boil and simmer everything open for about 7 minutes
3
Wrap duck breast fillets in aluminium foil and let them rest for about 5 minutes. Wash parsley and shake dry. Pluck leaves from the stems, cut them finely and stir into the turnips. Cut the meat into slices and arrange with the turnips. Duchess potatoes taste good with it
4
Drink: light red wine