Monday’s farmers’ market was pretty grim. I think the French ate everything during the holidays; very few vendors and not a lot of choice. I guess it could just be that it’s winter, but I still think they ate everything
Fellow blogger Greg inspired me to give the baby turnips a closer look. They were cute and looked relatively undamaged by the cold weather.
I decided to go with some diced green bell pepper, shallots and a Jamie size knob of butter. I could have stopped there, but why? There was that huge duck breast from Jean Louis in the refrigerator, yearning for my attention.
Having lost the market rhythm, I walked right past all the fresh herbs, thinking of nothing or too much. Whatever, I used dried herbs on the breast but fresh would have been better. Because it was pretty thick, in addition to scoring the fat side, I lightly slashed it 3 times on the meat side, then cooked it normally.
Duck Breast with Baby Turnips in Butter Sauce
1 large duck breast
Salt and pepper
Mixed fresh herbs (sage, rosemary, thyme), chopped
1 lb baby turnips, quartered
1 knob of butter
1 large shallot, chopped
1/4 large green bell pepper, diced
3-4 tbsp chicken or vegetable broth
Score the duck breast on the fat side in a diamond pattern. Lightly slash the meat side 3 times. Season with salt and pepper, rub on a little olive oil, then rub in the herbs. Wrap in plastic wrap and set aside for an hour.
Melt the butter in a frying pan, add the shallot and bell pepper, then saute until the vegetables just begin to soften. Add the turnips and brown a little. Add the chicken broth, cover and steam for about 10 minutes. Set aside and keep warm.
Cook the duck breast in a hot skillet on the fat side for 8 minutes, pour out the accumulated fat, turn the breast over and continue to cook for 6 minutes. Allow to rest for 5 minutes, then slice and serve with the turnips.