If you haven’t already watched the video, here you go.
We spent the afternoon with Chef Timothy Roberts at his home. He was quite enthusiastic when we arrived. Showing us his wonderful “mise en place” and produce he would be using. But most importantly the beautiful duck he cherished over.
“I want to cook you something really nice” he told us.
Honey Spiced Glazed Duck with Warm Potatoes, Turnip puree and Blackberry Sauce
This wasn’t something I would normally be bothered by. The thing that did bothered me was how beautifully cooked this glazed duck was. The black berries slowly bubbling and meticulously taking on the rich caramel duck flavor. This is something I won’t forget.
Equipment: cutting board, chef knife, mortar and pestle, 1 cast iron pan, 1 sauté pan, 1 wide sided sauté pan, small blender spoons
Duck Breast, 2
Honey, 2 heaping tbsp
Star anise, 1-2
White peppercorns, 1 tsp
Black peppercorns, 2 tsp
Salt, 1-2 tbsp
Potatoes, baby, 1/2 pound
Garlic, 3 cloves, sliced thin
Shallots, 2, minced
Chives, sliced thin
Chicken Stock (homemade preferred), 8-10 oz
Butter, 3/4 stick
First using a mortar and pestle, make a coarse ground spice rub for the duck. Starting with star anise first to break up, then peppercorns. Add salt last.
Gently score the skin of the duck in crosses preferably 1/4 in. Rest.
Cut your vegetables! Peel and large dice your turnips, cut your potatoes in different shapes (if you’re feeling adventurous like Chef Tim was). Mince the shallots and slice the garlic.
Get your cast iron warm and place duck skin side down. Raise heat to medium high. You’ll begin to notice the fat rendering out from skin. Carefully caramelize the skin without over cooked the duck. After 7 minutes, spoon honey on duck breasts and place skin side up. Place in 350 F oven until almost desired doneness is achieved.
Note: Do next two steps simultaneously
In wide sided pot, begin to slowly sweat the turnips with salt in butter. Cover with lid for 2 minutes over medium low heat. Cover turnips with stock and bring to boil. Simmer 8-10 minutes
Begin your potatoes. Slowly caramelize garlic with olive oil. Then sauté with your potatoes. Slowly cook for 15 minutes with 3 tbsp of butter and 2 oz of stock. Add shallots last 5 minutes. Garnish with chives.
Remove duck from pan and rest.
Remove turnips from pan and blend using stick blender or blending machine. Adjust consistency with vegetable stock, and have desired taste and mouthfeel from the butter.
Add black berries to cast iron and macerate with spoon, while salting. Bring to quick boil. When liquid releases, reduce slightly. Finish with butter to give sauce that creamy essence.
Slice your duck after resting and serve. Garnished with fresh orchid petals
Chef Timothy Roberts