Recipes
Roasted Vanilla-Glazed Duck Breast with Vegetables
from www.neilsonmassey.com
4 duck breasts
1 cup sugar
1 ½ cups water
1 ½ tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 cups turnips, diced
2 cups beets, diced
2 cups celery root, diced
1 shallot, finely diced
3 tsp. fresh chervil, minced
1 cup sodium-reduced beef broth
3 tsp. raspberry vinegar
3 Tbl. Butter
Salt and pepper to taste
Preheat oven to 350°F. Combine water and sugar in a small saucepan. Boil 10 minutes, stirring occasionally. Stir in Vanilla Paste.
Set aside
In an ovenproof frying pan, sear the duck breasts in 2 tablespoons butter. Brush the duck with the vanilla syrup and roast in oven 5 minutes for rare, or until desired doneness.
Keep warm
In separate batches, blanch the turnips, beets, and celery root in 1 quart boiling water, about 5 minutes, until tender-crisp. Drain well. Heat remaining butter over medium heat until bubbly. Add shallots and vegetables. Stir in vanilla syrup to glaze the vegetables, approximately ½ cup. Season to taste with salt and pepper.
Transfer the duck to a plate and keep warm. De glaze the pan with the raspberry vinegar. Add the beef broth. Simmer and stir until the sauce is reduced by half.
To serve, pool the sauce onto 4 serving plates. Top with the glazed vegetables. Slice the duck breasts and arrange over the vegetables. Garnish with a sprinkle of chervil.
Serves 4