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1
Preheat oven to 200 degrees.
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2
Score the duck skin with a sharp knife.
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3
Season both sides of the breast with salt, but only put pepper on the flesh side.
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4
Place breast in a cold saute pan and place over low heat.
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5
As fat renders out of the skin, drain it off.
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6
When skin is crisp and golden, increase flame to medium and turn breast over.
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7
Add 2 of the thyme sprigs, the garlic clove and about 2 tablespoons butter.
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8
Finish cooking the breasts until medium rare.
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9
Remove from the pan and hold in a 200 degree oven.
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10
Drain off excess fat from pan.
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11
Add shallots and cook until translucent, about one minute.
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12
Add port, remaining thyme sprigs, ground coriander seeds and vinegar.
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13
Reduce until almost all the liquid is gone.
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14
Whisk in cold unsalted butter cubes in small additions.
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15
If emulsion becomes too thick , add a touch of chicken stock or water.
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16
Strain and keep in a warm, not hot, place.
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17
Saute in butter or vegetable oil the turnips until golden or tender.
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18
Season with salt and black pepper.
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19
Drain on paper towels and keep warm.
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20
Repeat the process with the grapes.
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21
Drain on paper towels and keep warm.
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22
To serve, slice the duck breast thinly.
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23
Arrange on warm plates (not too hot, or your emulsion may break).
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24
Mix together the emulsion, turnips, and grapes.
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25
Spoon over the duck and serve immediately.
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26
Garnish with fresh thyme leaves, chervil pluches, or chive points.
