Red-Wine Poached Duck with Winter Vegetables

This haute-cuisine dish, combining intense flavors, textures, and aromas, is sure to impress!

Steps

1. Begin prepping the vegetables: peel and chop the carrots, celeriac, turnips, and onion. 2. Generously sprinkle salt and pepper on the duck breast. 3. Heat a tablespoon of the olive oil over medium heat in a large skillet with a lid. Place the duck breast in the hot oil and cook for 4-5 minutes on each side, or until lightly brown. 4. Add the garlic, rosemary, and red-wine to the skillet, and let the sauce simmer for 10 minutes. 5. In a separate pan, heat two tablespoons of olive oil over medium heat. Add the prepared vegetables, and season with salt and pepper as desired. Stir occasionally, and cook for 10-15 minutes, or until vegetables are fork-tender. 6. Once the sauce is done, add the honey and stir to combine. Place the cooked duck breast into the sauce and cover with the lid. Cook for 12 minutes or until cooked through. 7. Before serving, add the butter and arugula to the cooked vegetables and stir. Squeeze the lemon juice on top. 8. Serve the duck breast with the vegetables, and top with the remaining sauce from the skillet. Enjoy!

1 duck breast, salt and pepper to taste, 6 garlic cloves, 1 sprig rosemary, 1/3 cup red-wine, 1 tablespoon honey, 3 tablespoons olive oil, 2 carrots, ½ celeriac root, 2 turnips, 1 large onion, 2 tablespoons butter, 2 tablespoons arugula, 1 tablespoon lemon juice