4 duck breasts
2 teaspoon spice-rub of your choice
4 white globe turnips (you can use whole or halved radish, they taste just like turnips when cooked)
2 apples, wild or Granny Smiths
1 teaspoon balsamic vinegar
2 teaspoons brown sugar
A little cooking oil
1 teaspoon corn flour
- Preheat your oven to 180ºc
- Peel and cut the small turnips into wedges, cook in a little salted water until just tender, cool and keep aside.
- Wipe the duck breasts dry with kitchen paper towels, sprinkle over and pat in the spice rub, heat a pan, one that can be placed directly in the oven, add a little oil and fry the breasts until nicely coloured. Place in your oven and cook for 8 minutes turning once, add the turnips when turning to take on the roasting flavours.
- Place the breasts and turnips onto a plate, cover with foil to keep warm.
- Finely dice the apple and cook in the same cooking pan, stirring to include all the cooking residues, add the brown sugar, then the balsamic vinegar, add water, simmer for a couple of minutes, pour in any juices that have been released from the resting breasts. Finally stir in the cornflour that has been dissolved in a dessertspoon of water, cook to nice consistency, season to taste.
- Carve the breasts crosswise into thin slices, arrange on plates along with the turnips spoon over the sauce and apples.