Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Liberty Duck

By Chef Josiah Citrin

  1. Preheat the oven to 450 degrees. Heat a cast iron pan on high heat. Season the duck with salt. Add the oil to the pan
    and place the duck breasts in skin side down. Let cook for about 2 minutes and then reduce the heat. Let the duck
    cook and all the fat render out for about 7 minutes. Remove the rendered fat from the pan every few minutes. Place in the pre-heated oven for 2 minutes. Remove from the pan onto a resting rack skin side facing up. Season with 4 turns of black pepper from a pepper mill on each duck breast.
  2. Heat a pan and sauté the turnip greens in a little grape seed oil and butter. Season the turnip greens lightly with
    salt and ground fresh white pepper. Reheat the turnips and the sauce swirl the butter into the sauce and emulsify.
    Slice the remaining turnips lengthwise on a mandolin into a small bowl toss with extra virgin olive oil, 1⁄4 green olives fleur de sel and fresh ground black pepper.
  • 6 servings
  • 1 hr 30


6- 7 oz. duck breasts trimmed and skin scored
1 tsp. grape seed oil
  1. Remove orange peel with a peeler. Leave a little of the pith. Bring a small pot of water to a boil. Blanch peels
    in the water three times. Place the orange juice and sugar in a heavy-duty small saucepot. Bring to a boil and
    add the orange peels and bring back to a boil. Reduce to as low a simmer as possible. Let the zests cook for about 1-1⁄2 hours. When the zests are cooked transfer to a different container and let cool in the cooking liquid. If the liquid reduces too much add a little water. Cut the zests into strips and reserve in the cooking liquid. This can be done up to a week in advance.

  2. Heat a heavy-duty saucepot on medium high heat. Add the sugar and caramelize until it reaches a
    medium blonde color. Add the vinegar and peppercorns let boil mix by swirling the pan. Let reduce to
    syrup. Add the blood orange juice and reduce by half. Add the chicken stock and reduce until it is a glossy syrup that coats the back of a spoon nicely. Strain the reduction through a fine chinios into another pot. Season to taste and Keep warm.
  • 6 servings
  • 1 hr 30


2 tbs. sugar
2 tbs. red wine vinegar
1/2 cup blood orange juice
1 cup chicken stock
1 tbs. unsalted butter
3 black peppercorns
  1. Peel the turnips trying to maintain their original shape. Place 9 of the turnips in a pan that fits them on one layer.
    Add chicken stock, butter and sugar. Season the turnips lightly with salt and pepper. Make a paper lid with
    parchment paper that fits just inside the ledge of the pan. Bring to a boil and let reduce. When the liquid is evaporated the turnips should be cooked through and glazed. Keep warm or chill and reheat in a little stock with butter.
  • 6 servings


12 baby turnips
chicken stock. About 1/2 cup or just enough to cover the turnip by a third.
1 cup turnip greens washed and dry
1 tbs. unsalted butter
a pinch of sugar
salt and pepper to taste
6 picholine olives. Pits removed and quartered.
  1. Heat 6 large plates. Place turnip greens in the center. Reheat duck (do not over heat) Slice five thin slices off each
    breast. Place the unsliced duck on top of the turnip greens. Fan the slices over the duck on the plate. Drizzle the
    plate with a little reduction andextra virgin olive oil. Arrange the glazed turnips, shaved turnips, olives and confit orange zests on and around the duck. Serve.
  • 6 servings