Pekin Duck Recipe
Pekin Duck with Hakurei Turnips, Morello Cherry, Sumac & Labne
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Ingredients
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Duck
Hakurei Turnips
Morello Cherry Sauce
Garnish
Method
Preparing the Duck
- 1
Season and Roast Duck
Preheat the oven to 375°F (190°C). Season the Pekin duck inside and out with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the duck on all sides until golden brown, about 4-5 minutes per side. Transfer the skillet to the preheated oven and roast for about 1 hour, or until the internal temperature reaches 165°F (74°C).
Cooking Hakurei Turnips
- 2
Making Morello Cherry Sauce
- 3
Prepare the Sauce
In a saucepan, combine Morello cherries, red wine, and sugar. Bring to a boil, then reduce heat and let simmer for about 10 minutes. In a small bowl, mix cornstarch and water to create a slurry, then stir it into the sauce. Cook until the sauce thickens, about 2-3 minutes.
Plating
- 4
Serve
Once the duck is done, let it rest for 10 minutes before carving. Serve the sliced duck alongside sautéed Hakurei turnips, drizzled with Morello cherry sauce, garnished with sumac and a dollop of labne.