Maple Laquered Duck with Braised Turnip Green and Roasted Pumpkin
Ingredients
- Braised Turnip Greens
- Turnips Greens - 3, stems and leaves separated, chopped
- Brunoise Onions - 1 cup
- Garlic Puree - 2 T
- Cider Vinegar - 3 T
- Honey - 1 T
- White Wine - 5 cups
- Salt and pepper to taste
- Roasted Pumpkin Puree
- Pumpkin (yield) - 1 pound, roasted
- Onion - 8 oz, julienne
- Cinnamon
- Nutmeg - 1/2 tsp
- Chili Flakes - 1/4 tsp
- White wine - 1 cup
- Cream - 2 cups (reserve a little, as all might not be necessary)
- Pickled Pumpkin
- Pumpkin - 1/2 small pie, julienne and blanched until tender, about 3 minutes.
- Sugar - 8 oz
- Cider Vinegar - 1 cup
- Water - 1 cup
- Kosher salt - 2 T
- Cayenne - 1/4 tsp
- Sachet
- Cinnamon - 1 stick
- Bay Leaves - 3
- Coriander seed - 1 T
- Peppercorns - 1/2 T
- Thyme - 6
- Allspice - 1 tsp whole
Instructions
In Rondo, over medium heat, saute onion in little olive oil 2-3 minutes. Add stems and cook another minute. Add garlic puree and cook one more minute. Add rest of ingrediants and cook about 45 minutes, or until greens are tender. Adjust seasoning.
Roasted Pumpkin Puree
Saute onion in 2 T olive oil. Cook until translucent. Add spices and cook 2-3 minutes to toast. Add white wine and reduce au sec. Add cream and gently bring to a boil. Add pumpkin and cook gently to soften pumpkin all the way through. Puree in blender until fine. Pass through a medium strainer and adjust seasoning and consistancy.
Pickled Pumpkin
Bring all to a boil and pour over pumpkin. Allow to sit overnight before being used.
