Grilled Duck with Turnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in just over an hour. Grilled duck breast with roasted turnips is the kind of dish that makes you feel like you've spent all day cooking when really you haven't. Turnips are wonderfully underrated vegetables that are packed with vitamin C and fiber, making them as nutritious as they are delicious. The tart cherry jam glaze brings everything together beautifully, creating a restaurant quality sauce that elevates the rich duck meat. Best of all, this meal uses simple pantry staples and comes in at a fraction of what you'd pay at a restaurant.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- ¾ kgturnips(peeled and cut into 1-inch wedges)
- 3 tablespoonsolive oil
- 4 sprigsfresh thyme
- 3garlic cloves(minced)
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 2shallots(thinly sliced)
- 2 tablespoonsred wine vinegar
- 3 tablespoonscherry jam
- 118 mlduck or chicken stock
- 1 tablespoonhoney
- 1 tablespoonbutter
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the duck breasts dry with paper towels and season both sides generously with salt and pepper.
Tip: Scoring the skin helps render the fat and creates a crispy exterior.
- 2
Toss the turnip wedges with 2 tablespoons olive oil, minced garlic, and fresh thyme. Spread on a grill-safe pan or basket and place on the grill. Cook for 25-30 minutes, stirring occasionally, until golden and tender.
Tip: You can pre-roast the turnips in a 400°F oven for 15 minutes before grilling to ensure even cooking.
- 3
While turnips cook, place duck breasts skin-side down on the grill over direct heat. Cook for 6-7 minutes without moving, allowing the skin to crisp and fat to render.
Tip: Listen for the sizzle when the skin hits the grill, but avoid flare-ups from dripping fat.
- 4
Flip the duck breasts and cook for another 4-5 minutes for medium-rare doneness. Transfer to a cutting board and let rest for 5 minutes.
Tip: Use an instant-read thermometer; duck is perfect at 130-135°F internal temperature.
- 5
While duck rests, prepare the cherry gastrique. Heat 1 tablespoon olive oil in a small saucepan over medium heat and sauté the sliced shallots until softened, about 3 minutes.
Tip: The gastrique is a sweet-tart reduction that elevates the dish significantly.
- 6
Add the red wine vinegar and cherry jam to the shallots, stirring until combined. Pour in the stock and honey, then simmer for 5-7 minutes until the sauce reduces by one-third and coats the back of a spoon.
Tip: Taste and adjust acidity and sweetness to your preference before finishing.
- 7
Remove the gastrique from heat and whisk in the cold butter until fully incorporated, creating a glossy sauce. Season with salt and pepper to taste.
Tip: The butter adds richness and helps the sauce coat the duck beautifully.
- 8
Slice the rested duck breasts against the grain into half-inch strips. Arrange on plates with the caramelized turnips, drizzle the cherry gastrique around the plate, and garnish with fresh thyme sprigs.
Tip: Slicing against the grain ensures tender, elegant pieces of duck.
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