Duck Breast with Baby Turnips in Butter Sauce

Ingredients

• 1 large duck breast
• Salt and pepper
• Olive oil
• Mixed fresh herbs (sage, rosemary, thyme), chopped
• 1 lb baby turnips, quartered
• 1 knob of butter
• 1 large shallot, chopped
• 1/4 large green bell pepper, diced
• 3-4 tbsp chicken or vegetable broth

Directions

Score the duck breast on the fat side in a diamond pattern. Lightly slash the meat side 3 times. Season with salt and pepper, rub on a little olive oil, then rub in the herbs. Wrap in plastic wrap and set aside for an hour.

Melt the butter in a frying pan, add the shallot and bell pepper, then saute until the vegetables just begin to soften. Add the turnips and brown a little. Add the chicken broth, cover and steam for about 10 minutes. Set aside and keep warm.

Cook the duck breast in a hot skillet on the fat side for 8 minutes, pour out the accumulated fat, turn the breast over and continue to cook for 6 minutes. Allow to rest for 5 minutes, then slice and serve with the turnips.