|Recipe by:||Abigail Donnelly|
|Serves:||3 to 4|
|Prep time:||20 minutes|
|Cooking time:||3 to 4|
Preheat the oven to 200°C.
Score the duck skin, then place the fillets in a bowl and cover with boiling water. Drain, dry and season.
Place the turnips on a baking tray lined with baking paper and season to taste. Place the duck fillets on top and coat with a mixture of honey and soy. Add the sage leaves and brush the uncovered turnips with olive oil. Roast for 30 minutes, or until the turnips are tender and the duck browned, just cooked but still moist (if the turnips are tender but the duck not browned, remove the latter and grill until mahogany in colour).
Allow the duck to rest for 5 minutes, then slice.
Serve the turnips, crisp sage leaves and sliced duck with a stack of salad or cabbage leaves. Spoon over the dressing.
LEFTOVERS? Wrap in warm tortillas and serve as a decadent lunch.
Per serving: 1261.5 kJ, 20 g protein, 19 g fat, 12.6 g carbs
Wine: Newton Johnson Pinot Noir 2007Back