Oven-Roast Duck Breast with Caramelized Rutabaga

Thank you Gordon Ramsay!  He made cooking duck for the first time easy… and it turned out AMAZING!!!! I will definitely be doing this again!!  Plus I got to use my new Cast Iron skillet!!
6 Duck Breast (about 6 oz – we used 2 large duck breast about 1lb each)
A bit of butter
Handful of thyme springs
Good splash of Red Wine
2 Large ladleful chicken stock
Sea salt and pepper
Caramelized rutabaga:
1 large rutabaga, peeled
3 tbsp butter
3/4 inch piece of fresh gingerroot, peeled and grated
1-2 tsp honey
Heat the oven to 400F.  With a sharp knife, score the duck breast skin in a criss-cross pattern, taking care to avoid cutting through the meat
Cut the rutabaga into cubes, roughly 1 inch and let simmer in salted water to cover for 10 minutes or until barely tender, then drain well.
Heat a heavy skillet over high heat (this is where I got to use my cast iron skillet!)  Add the duck breast, skin side down and sear for a few minutes, pressing down on the flesh to ensure an even colour. Turn the duck breast over, add a little bit of butter with the thyme springs, and cook for 30 seconds only!  Transfer to a roasting pan, adding the thyme too.  (With my cast iron skillet, I was able to skip this step and transfer the skillet from stove top to oven)
Roast the duck in the oven for 8-10 minutes, then transfer to a to a plate and rest in warm place for 10 minutes.  Put the roasting pan (skillet) over medium heat and add the wine, stirring to deglaze.  Pour in the stock, bring to a boil and skim.  Let bubble until reduced by half and adjusting seasoning if needed.
Caramelize the rutabaga – Heat the butter in a pan, add the rutabaga, ginger and honey.  Sauté for 3 to 4 minutes until lightly caramelized.
Pile the rutabaga into the center of warm plates.  thickly slice the duck breast and arrange on top of the rutabaga.  Spoon over the jus and serve with Red Cabbage Braised with Apple, Bacon and Balsamic Vinegar

Source: Gordon Ramsay

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