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1
Trim the ends of the turnips and peel them.
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2
Cut into 1/4-inch slices.
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3
Place the duck breasts and the turnips in a large saucepan, and cover with boiling water.
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4
Cook, simmering, over low heat for one minute.
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5
Remove the duck breast, and cook the turnips two minutes longer.
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6
Remove the turnips, and place the duck breasts and the turnips into an ice-water bath to prevent them from cooking further.
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7
When cool, remove the duck and the turnips.
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8
Pat the duck dry with a paper towel.
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9
Using a sharp knife, remove the thick, excess fat, leaving a thin layer of fat underneath.
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10
Score the surface of the fat diagonally.
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11
Grind the coriander, clove and cumin by placing them on a cutting board and crushing them with a heavy sauce pan.
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12
This can also be done in a spice mill, but be careful not to grind them too finely -- you want a crunchy texture to the spice crust.
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13
Meanwhile, season the duck breast with salt and pepper.
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14
Place in a skillet over medium-high heat, skin side down, until lightly browned, about 2 minutes.
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15
Add the turnips, turning them from time to time, and continue cooking another 2 minutes.
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16
Remove the duck and turnips from the skillet, and pour off the fat.
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17
Pat the skin of the duck with paper towels to absorb any excess fat.
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18
In the same skillet, combine the honey and white vinegar.
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19
Bring to a boil, stirring constantly, until the mixture begins to caramelize lightly and evenly.
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20
Add the ground spices while stirring.
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21
Be careful not to burn.
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22
Remove the skillet from the heat.
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23
Return duck breasts to the skillet, fatty side down.
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24
Move them around in the pan to coat them with the spice mixture.
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25
Remove the duck, and keep warm.
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26
Return the skillet to medium-high heat, and add the cider.
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27
Cook, scraping the side and bottom of the pan, until all the brown particles are dissolved.
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28
Add the chicken broth, and bring to a simmer.
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29
Add the duck breasts, fatty side up, and place the turnips around them.
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30
Simmer for about 3 to 4 minutes.
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31
Remove the duck and keep warm.
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32
The meat should be pink in the center.
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33
Bring the sauce and the turnips to a boil and cook until reduced by more than half, until the sauce has thickened to a syrupy consistency.
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34
Cut the breasts on a bias into thin slices.
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35
Arrange the slices of the breasts in a fan shape in the center of a warm serving plate.
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36
Garnish with turnip slices, and spoon the sauce around.
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37
Garnish with parsley.
