One Lie For Another Recipe

Time40m

Serves2

“Ham” of Sonoma County Duck Breast, Wild Elderflower, “Carameled” Cherries, Tokyo Turnips and Verbena.

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Ingredients

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1
Prepare the Duck
Score the skin of the duck breast in a crosshatch pattern. Season both sides with salt and black pepper. Place the duck breasts skin-side down in a cold skillet.
2
Cook the Duck
Turn the heat to medium and cook the duck slowly, allowing the fat to render out. Cook for about 6-8 minutes until the skin is crispy, then flip the breasts and cook for an additional 4-5 minutes for medium rare. Remove from skillet and let rest.
3
Prepare Carameled Cherries
In the same skillet, add butter and cherries. Sauté for 2-3 minutes until cherries are slightly softened. Add wild elderflower syrup and cook for another 2 minutes until the sauce thickens slightly.
4
Cook Tokyo Turnips
In a separate pot, boil water and add the sliced Tokyo turnips. Cook for about 5 minutes until tender. Drain and toss with butter, salt, and black pepper.
5
Plate the Dish
Slice the duck breast and arrange on a plate. Spoon the carameled cherries over the duck, and serve with the sautéed Tokyo turnips. Garnish with fresh verbena leaves.