4 six to eight ounce duck breasts
1 lb. small turnips (one to two inches in diameter)
¼ lb. radishes
½ lb. chanterelle mushrooms, cut into 1 inch pieces
1 Tbls. chopped shallots
4 ounces reduced duck stock
1 ounce red wine
4 ounces fresh or frozen huckleberries
1 ounce butter
1 tsp. chopped tarragon
2 ½ Tbls. olive oil
Salt & Pepper
Peel turnips and cut into wedges. Clean and cut radishes in half or quarters depending upon the size. Heat 1 Tbls olive oil in large sauté pan. When hot, add turnips and radishes cooking for about 10 minutes until tender and lightly browned. Season with salt and pepper.
Over high, heat 1 Tbls. olive oil in large sauté pan. When oil is almost smoking add chanterelles and cook about 5 to 7 minutes. Toss frequently getting mushrooms nicely browned. Add shallots, cook 30 seconds and season with salt and pepper. Keep warm.
Season duck breasts with salt and pepper. Heat ½ Tbls olive oil in pan large enough to accommodate the four duck breasts. When oil is almost smoking add duck breasts skin side down. Cook 5 to 7 minutes till skin is nicely browned. Turn the breasts and cook 3 to 5 minutes more.
When meat is done transfer duck to a warm plate and pour off excess fat. Add red wine to deglaze pan. Reduce wine by half and then add stock, huckleberries, salt and pepper. Finish sauce with 1 ounce of butter and tarragon.
Place turnips and radish in middle of four plates; spoon the mushrooms over top and place one duck breast on each plate. Spoon sauce around the plate. Serve immediately.
Note: If chanterelles are not available you can substitute another wild mushroom. Hedgehogs, morels or porcinis will all be good and can be cooked the same way. Enjoy and pour a glass of the Betz La Côte Patriarche Syrah to drink with the duck.
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