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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Roast the duck. Simmer the Star Anise Cranberry Sauce and Smoky Orange Sauce while it roasts. Prepare the ingredients for the brussels sprouts and turnips, including making the mustard cream sauce. Start to saute the brussels sprouts in the final minutes of roasting the duck. Place the pan in the oven to finish. While the duck rests, saute the turnips and greens. Sauce up the brussels sprouts and serve the two vegetables with the duck and the sauces alongside.
Crispy skinned, moist, flavor packed duck is a beautiful change from your typical protein. The best tool for roasting a duck is a meat thermometer as it is the best indication of when it is cooked, and not overcooked. We used a Muscovy duck, but this recipe can work for Pekin as well.
This almost traditional cranberry sauce is lightly infused with Star Anise and a pinch of Chinese 5 spice which gives a festive, yet Asian inspired bite.
Turnips and greens- they are a two for one special, but if you can’t get the leaves attached, simply substitute chard or kale. This recipe sweetens up the slightly bitter vegetable by bringing out its natural sugars. First, caramelize the turnips with onions and a hint of fresh ginger. Next, the greens are sauteed alongside with a splash of lemon which lends a bit of acidic sweetness to their bitter bite.
The controversially loved & hated ever-so-bitter Brussels Sprouts are getting some serious gluttonous love with a simple cream & mustard sauce. Yes it is rich, but worth every bite. Go ahead, indulge.
