Duck for the Holidays: Cooking with Chef Abram Bissell of NoMad Restaurant in New York CIty

Duck for the Holidays: Cooking with Chef Abram Bissell of NoMad Restaurant in New York CIty

Chef Abram Bissell of the renowned New York City restaurant NoMad shows us how to make an elegant main dish for the holidays: Duck with Huckleberries and Turnips.

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DUCK BREAST

4 ea Duck Breast (8oz)
1 tbs salt
4 tbs whole butter

Season the duck breasts with salt. Place the duck breast, skin side down, in a cold sauté pan, and place on medium heat. Allow the skin to render until crispy and golden brown. Remove the duck breast from the pan, and add the butter to the rendered duck fat. Return the pan to heat, and return the rendered duck breasts, flesh side down, to the pan. Roast the duck breasts in the hot butter for about 3 minutes. Remove the duck breasts and rest for 10 minutes.

HUCKLEBERRIES

1 cup fresh huckleberries
2 tbs whole butter
1 ea lime, zested

Heat a sauce pan over medium high heat. When the pan is hot, add the butter and huckleberries. Toss, over high heat, until the huckleberries are warm and a little juice is in the bottom of the pan. Season with lime zest, and keep warm until ready to plate.

BUTTER BRAISED TURNIPS

12 ea Baby Turnips
¼ lb Unsalted Butter
1 ea Garlic clove (whole)
2 ea Thyme sprig
2 ea Black Peppercorns

Remove the greens and peel the turnips. Bring a pot of water to a boil, season with salt. In a separate pan, sweat the garlic, thyme and peppercorns. Add the turnips and immediately add just enough enough boiling water to cover the turnips. Steam until tender. Trim the greens to half an inch and split half of the turnips.

HUCKLEBERRY JUS

1000 g Duck Trim
50 g Butter
1000 g Blueberries
500 g Shallots, sliced
20 each Juniper Berries
1000 g Chicken Jus
1 Thyme Sprig

Sear duck trim until golden. Add butter and gently roast blueberries in foamy butter to create slight fond. Deglaze with shallots and add juniper. Add a splash of chicken stock, the thyme sprig and the chicken jus. Simmer to consistency and strain, pushing on the solids to release all jus. Season to taste with lime juice. Break with duck fat.

GARNISH

2 ea Glazed Turnip Halves
1 ea Glazed Whole Turnip
50 g Warmed Huckleberries
1 ea Dressed Turnip Green
25 g Huckleberry Jus