Duck Breast with Grapes Turnips and a Port Emulsion
Ingredients
- 4 Pekin duck breast
- Salt and freshly ground black pepper
- 4 sprigs fresh thyme
- 1 clove garlic, crush slightly but unpeeled
- 1/4 to 1/2 pounds cold unsalted butter cut into 1-inch cubes
- 2 tablespoons shallots
- 1 cup ruby port
- 1 tablespoon freshly ground coriander seed
- 1/4 teaspoon red wine vinegar
- Butter or vegetable oil for sauteing
- 2 turnips, cut into medium dice
- 1 pound assorted grapes, halved and seeded
Instructions
Duck Breast with Grapes, Turnips and a Port Emulsion serves 10 original recipe by Food Network.
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