(TV Diner) - Chef Richmond Edes of the Beacon Hill Hotel and Bistro in Boston teaches Billy how to make a seaonal fall feast with duck and fresh autumnal vegetable.
Long Island Duck Breast
Autumn vegetable ragout, wildflower honey, grapefruit
1 Long Island Duck
Breasts removed
Skin trimmed to 1/4" overlapping the meat
Kosher salt and pepper
Canola oil
Ragout
1 small sugar pumpkin, peeled and large diced
1 bunch of baby turnips, greens trimmed, peeled and quartered
1/2 a pound of Brussels sprouts, halved
Turnip greens, washed
1/2 cup of stock
1 tablespoon of butter
Salt and pepper to taste
1 Grapefruit, rind removed, segmented
Wildflower honey
1 ounce
For the Duck:
Preheat your oven to 400 degrees. Season the duck breast liberally with kosher salt and black pepper. In a skillet heat a film of canola oil over medium low heat. When the oil is hot, add the duck breast skin side down. Cook the duck slowly enough to allow the fat to render without browning the skin too quickly. From time to time drain the fat from the pan to allow proper rendering. After about ten to fifteen minutes when the duck is just below medium rare and the skin has begun to brown and get crispy remove the duck from the pan and place on a baking sheet, skin side up. Bake in the oven for 4 to 5 minutes until they reach medium-rare. Allow the duck to rest for five minutes before slicing.
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For the ragout:
Season all the vegetables with salt and pepper. Heat a small film of oil in a skillet over medium heat. Once the oil is hot add the pumpkin and Brussels sprouts and brown gently on all sides. Once golden brown add the turnips and the stock and cook over medium heat until the turnips are cooked and the stock has reduced down to a syrupy consistency. Add the butter and the turnip greens and cook until the liquid glazes the vegetables.
To Plate:
Pace a generous spoonful of the ragout on each plate. Slice the duck breast and arrange over the vegetables. Drizzle the duck with the wildflower honey and garnish with the grapefruit segments.
