Roast Duck Breast with Roast Onion and Turnip Salad

Oliver Rowe's inspired marinade for roast duck combines garlic, juniper and fennel for a vivid flavour in this wintery salad
By Oliver Rowe
Roast Duck Breast with Roast Onion and Turnip Salad
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 35 minutes plus chilling time
  • Effort: easy

Ingredients

  • 5 cloves garlic
  • 5 juniper berries
  • 1/2 tsp fennel seeds
  • salt and black pepper
  • extra virgin rapeseed oil, or olive oil
  • 4 duck breast
  • 2 onions, quartered
  • 2 sprigs thyme
  • 1 tbsp crème fraîche
  • 3 handfuls mixed winter salad leaves such as rocket, mustard leaf, chicory
  • small handfulleaves parsley
  • 5 baby turnips, thinly shaved

Tips and Suggestions

Red onions look nice in this dish but any onion will do, or you could substitute shallots.

Method

1. Crush two of the garlic cloves to a fine paste with the juniper and fennel, a pinch of salt and a pinch of pepper. Stir in 1 tablespoon of oil to make a marinade.

2. Trim any sinew and excess skin from the duck breast. Score the skin and smear the marinade on the flesh side. Place in fridge for an hour or so.

3. Meanwhile, preheat the oven to 190C/gas 5. Toss the onions in a large bowl with 2-3 tablespoons of oil and some seasoning. Tip out into a shallow baking tray and roast for 20-25 minutes, or until coloured and soft. Remove from the oven.

4. Crush the remaining garlic cloves with a pinch of salt and the thyme. Season with pepper and whisk in the crème fraîche. Loosen this mixture with oil and adjust the seasoning to taste. If the dressing hasn't emulsified, don't worry at all. Set aside.

5. Remove the duck breast from the fridge. Place an ovenproof frying pan over a medium-low heat and add a small drizzle of oil. Season the duck breast and place it skin-side down in the pan until the skin is crisp and golden. Turn the duck over and transfer the pan to the oven. Cook for 7-8 minutes, then remove and set the duck aside to rest in a warm place.

6. In a large bowl, toss the cooked onions, salad leaves, parsley and shaved turnips together. Reserve 4 tablespoons of the thyme dressing for later and toss the rest with the salad. Divide the salad among four serving plates.

7. Cut each duck breast on an angle into four or five thick slices. Arrange on the plates next to the salad, spoon over the remaining dressing and serve.

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