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Category: Main courses

Pan-crisped duck breasts with turnip pickles

Pan-crisped duck breasts with turnip pickles
Wally Skalij / Los Angeles Times

Even at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it's easy to hurry past without a second notice. ... Read more

Total time: 45 minutes, plus 2 hours or more pickling time | Serves 4
Note: These pickles are a little assertive for eating by themselves, but their piquancy is perfect with duck or pork.
  • 1 pound turnips (2 medium)
  • 1 1/4 cups white vinegar
  • 2 tablespoons salt plus more to taste
  • 1 tablespoon sugar
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon plus 1 teaspoon mustard seed
  • 2 teaspoons coriander seed
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 2 duck breasts (about 1 pound each)
  • Pepper
  • 1 tablespoon oil

Step 1Peel the turnips and cut them into quarter-inch by quarter-inch sticks. Place them in a container.

Step 2In a small saucepan, bring 1 1/4 cups water, the vinegar, 2 tablespoons salt, the sugar, red pepper, mustard seed, coriander seed, peppercorns and bay leaf to a simmer. Cook 10 minutes, then set aside to cool for 5 minutes.

Step 3Strain the hot liquid over the turnip sticks, seal tightly and refrigerate for at least 2 hours.

Step 4Cut a shallow cross-hatching on the skin side of the duck breasts, through the skin but not through the fat to the meat. Season the breasts liberally on both sides with salt and pepper, place on a plate, cover tightly with plastic wrap and refrigerate.

Step 5When ready to cook, remove the duck from the refrigerator to sit at room temperature for 15 minutes. Heat the oil in a nonstick pan over medium heat. When it is almost smoking, pat dry the skin side of the duck breasts with a paper towel and place the breasts skin-side down in the hot pan. Sear until the skin is a deep golden brown, 7 to 10 minutes. Turn the breasts and cook on the opposite side until they are medium-rare in the center, 3 to 5 minutes more.

Step 6Remove the breasts to a carving board; let rest for 10 minutes. Cut on a bias into crosswise slices about a half-inch thick. Divide the slices among the plates and garnish with some well-drained turnip pickles. Serve immediately.

Each serving:
186 calories; 16 grams protein; 8 grams carbohydrates; 2 grams fiber; 10 grams fat; 2 grams saturated fat; 82 mg. cholesterol; 532 mg. sodium.
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