Duck Breast with Grapes, Turnips And a Port Emulsion
| Yield: | 1 servings |
| Categories: |
| 4 | Pekin duck breast | |
| Salt and freshly ground black pepper | ||
| 4 | Sprigs fresh thyme | |
| 1 | Clove garlic; crush slightly but | |
| ; unpeeled | ||
| 1/4 | lb | Cold unsalted butter cut into 1-inch; up to 1/2 |
| ; cubes | ||
| 2 | tb | Shallots |
| 1 | c | Ruby port |
| 1 | tb | Freshly ground coriander seed |
| 1/4 | ts | Red wine vinegar |
| Butter or vegetable oil for sauteing | ||
| 2 | Turnips; cut into medium | |
| ; dice | ||
| 1 | lb | Assorted grapes; halved and seeded |
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