- 400 g duck breast fillets
- Sea salt and freshly ground black pepper
- 400 g whole baby turnips or regular turnips, very thinly sliced
- 1 T honey
- 2 T soy sauce
- A handful of sage leaves
- Olive oil, for brushing
- Butter lettuce leaves or wilted baby cabbage, for serving
- For the dressing, mix together:
- 1 T red-wine vinegar
- ½ t honey
- 1 t soy sauce
- Sea salt and freshly ground black pepper, to taste
- 3 T olive oil
Preheat the oven to 200°C.
Score the duck skin, then place the fillets in a bowl and cover with boiling water. Drain, dry and season.
Place the turnips on a baking tray lined with baking paper and season to taste. Place the duck fillets on top and coat with a mixture of honey and soy. Add the sage leaves and brush the uncovered turnips with olive oil. Roast for 30 minutes, or until the turnips are tender and the duck browned, just cooked but still moist (if the turnips are tender but the duck not browned, remove the latter and grill until mahogany in colour).
Allow the duck to rest for 5 minutes, then slice.
Serve the turnips, crisp sage leaves and sliced duck with a stack of salad or cabbage leaves. Spoon over the dressing.
LEFTOVERS? Wrap in warm tortillas and serve as a decadent lunch.
Per serving: 1261.5 kJ, 20 g protein, 19 g fat, 12.6 g carbs