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Duck Breast with Blackberry Red Wine Gastrique, Turnip Pureé, Micro Arugula Salad

The Duck – Simply scored and seared in a cast iron pan, draining that precious fat every now and then.
The Gastrique – Sugar, red wine vinegar cooked until thickened, then added red wine and blackberries and reduced.
The Turnip Purée – Cooked turnips in milk until soft, then blended with a little butter and salt.
The Micro Arugula – Dressed with olive oil, salt, pepper and lemon juice.
The Plating – Swiped on some purée, then some of the gastrique, some of the berries. Thickly sliced duck on top with the arugula on the sides.

(via semi-professional-chefs)

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