Soy-Honey Roasted Magret Duck
2 Magret duck breasts, about 8 oz. Each
2 Tbs. Chopped garlic
2 Tbs. Chopped fresh ginger
6 oz. Soy sauce
3 oz. pure honey
1 Tbs. Japanese Sancho pepper
2 cups turnips cut in 1 x ½ x ½ sticks
1 Tbs. Butter
1 tsp. sea salt
1 Tbs. 100% Real Wasabi Paste
Trim excess fat off breasts and score fat down to meat.
Combine garlic, ginger, soy and honey, mixing well. Marinate breasts,
turning a couple of times. Remove breasts from marinade; scrape off
excess, season the fat with Sancho pepper.
Heat a heavy sauté pan over medium heat for 3 minutes and place
the breasts fat side down in the pan; reduce the heat to low, and allow
the fat to render down until it turns dark brown and crispy, about
8 to 10 minutes.
Place turnips in a small saucepan and cover with cold water. Simmer
until cooked; drain and return to pan adding sea salt and butter. Cover
until ready to serve.
To Serve:
Place a small pile of turnips at the top center of the plate and fan thinly
sliced duck breast below, using one-half breast per person. Garnish duck
with a dab of 100% Real Wasabi Paste.