Duck with Turnips and Medjoul Dates
|Muscovy duck||9 Pound (2 Whole, 4 1/2 Pound Each)|
|Reserved duck bones and trimmings||1|
|Olive oil||1 Tablespoon|
|Onion||1 , coarsely chopped|
|Dry red wine||3 1⁄2 Cup (56 tbs)|
|Garlic head||1 Clove (5 gm), halved crosswise|
|Black peppercorns||1 Teaspoon|
|Fresh thyme sprigs/1/2 teaspoon dried thyme||3|
|Caraway seeds||1⁄2 Teaspoon|
|Unsalted butter||6 Tablespoon|
|Turnips||4 Large, peeled and thinly sliced|
|Medjool dates||6 , pitted and thinly sliced lengthwise|
|Sweet butter||4 Teaspoon|
|Olive oil||1 Ounce|
|Freshly ground black pepper||To Taste|
1. Preheat oven to 400 degrees F. Assemble the mise en place trays for the sauce portion.
2. Cut off the duck legs and cut apart at the joint. Remove the meat from thighs, leaving it intact; remove the breast halves from the carcass, leaving them intact. Cover and refrigerate the breast and thigh meat. Chop the duck bones and trimmings into pieces.
3. To make the sauce, spread the bones and trimmings in a single layer in a large roasting pan and roast, stirring several times, for about 20 minutes, or until lightly browned.
4. Meanwhile, heat the olive oil in a large saute pan. Cook the onions over medium-high heat for about 10 minutes, until softened and lightly browned. Remove from the heat.
5. Transfer the bones to a large stockpot and add the onions. Add the wine and enough water to cover the bones. Add the garlic, peppercorns, thyme, bay leaves, and caraway seeds. Bring to a boil over high heat, and then reduce the heat and simmer, partially covered, for 4 to 6 hours, skimming any foam that rises to the surface during cooking. Add more water if necessary.
6. Spoon the fat from the surface of the stock, or blot it with a folded paper towel. Strain the stock through a sieve into a saucepan, pressing against the solids to extract as much liquid as possible. Discard the solids. Strain the stock a second time through a fine-mesh sieve into a saucepan. Bring to a boil over medium heat and cook for 20 to 30 minutes, until reduced to about 1 1/2 cups. The sauce will be slightly syrupy. Set aside.
7. To prepare the duck, assemble the mise en place trays for the remaining ingredients.
8. Melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Saute the turnips for 3 to 4 minutes, until softened and lightly browned around the edges. Add the dates during the last minute of cooking and season to taste with salt and pepper, remove from the heat, and cover to keep warm.
9. Bring the duck sauce to a boil over high heat. Reduce to a simmer and whisk in the remaining 4 tablespoons of butter, a tablespoon at a time, waiting until each one is incorporated before adding the next. Adjust the seasonings and cover to keep warm.
10. In a large saute pan, heat olive oil over medium heat. Season the duck breasts and thighs with salt and pepper and add to the pan, skin side down. Cook for 4 to 5 minutes, until the skin is crispy. Turn and cook for 4 to 5 minutes longer, until medium-rare. Transfer to a platter or cutting board and let rest for a few minutes.
11. Slice the breasts and thighs on the diagonal into thick slices. Fan the slices in a semi-circle around the center of 6 serving plates. Gather date slivers in a bunch, wrap them with a few turnip slices and stand them lengthwise in the center of each plate. Gently fold turnip slices to form rounded cushions and place around the bundle of dates so that it stands up. Continue adding turnip folds to the base, and intersperse with more date slivers. Spoon the sauce around the outside of the duck, and in a circle around the base of the turnip mixture.