Roasted Vanilla-Glazed Duck Breast with Vegetables
A sweet glaze scented with Madagascar Bourbon Vanilla blends with tart fruity raspberry vinegar to form the perfect foil for rich, dark duck breast. The same vanilla glaze brings out the natural earthiness of the root vegetables.
For best results, slice the duck breast thin on the bias and don't be afraid to keep it as rare as possible.
Preheat oven to 350°F.
Combine water and sugar in a small saucepan. Boil 10 minutes, stirring occasionally. Stir in Vanilla Paste. Set aside.
Heat 2 tablespoons of butter in an ovenproof frying pan over medium high heat. Sear the duck breasts on both sides, starting with skin side down.
Brush the duck with the vanilla syrup and place the pan to roast in the oven for 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 1/2 cup. Season to taste with salt and pepper.
Transfer the duck to a plate and keep warm.
Deglaze the pan with the raspberry vinegar. Add the veal stock. 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.
(Recipe used with permission of Nielsen-Massey Vanillas)