Duck, butter basted with a Kohlrabi and Sweet Potato Puree
& Cool Pea and Feta Salad

Duck, duck, ...Kohlrabi?

Word to the wise: don't look at cute pictures of duck before making this dish. For me duck is one of my favorite things to make- however, most people don't make it or don't make it right. If you've been wanting to try duck- try this. If you love duck and never make it - try this. If you love duck and make it all the time- try this.

Where does the kohlrabi fit in? It's my new favorite veggie. Slaw, saute, mash. Kohlrabi is versatile and delicious. It's a broccoli stem meets parsnip? I don't know except it's delicious and beautiful! Use the body, use the stems - magic.

For this meal you will need:
Duck:
One Duck breast
Salt and Pepper to taste (be generous)
1 Tablespoon Rice Vinegar
1 Teaspoon Olive Oil
Pinch Sugar
___________

1 Large Spoon
1 Tablespoon Butter
Small bunch of herbs (Tarragon, Thyme, Rosemary - whichever you'd like)

You can choose to marinate this duck or not. Prepping it with salt and pepper will do just fine.
If you choose to marinate the duck place duck in a bowl or bag with above ingredients minus the butter and herbs for 6 hours or so. However when prepping the duck to cook wipe excess marinade off the duck's fatty side so as not to burn it on high temp.

When you are ready to prepare the breast score the duck with a sharp knife (almost like you would an avocado- into diamonds) on the fatty side. This side will down "face down" into the hot pan first.
To make the duck you will need a cast-iron or similar pan. Make sure the pan is hot for searing (med-high).
Place the duck fatty side down and let stand for 2 minutes. Turn the temp down to med/ med-low.  Continue to cook for  about 5 min. You will want to render out the duck fat so it becomes thin and crisp. Once this happens turn the duck over to cook for another 5 min. Turn back over to the fatty side and add butter and herbs- turn the heat to med/low and tip the pan towards you with a basting motion of a wide spoon continue to spoon melted butter over the duck as it continues to crisp and golden.
Once it has achieved the desired color remove from the heat and let rest. After 5 min slice open and fan onto a plate.
(One breast will feed two so you may want to double the recipe depending)

[So you know: You can use the drippings of butter, herb and duck fat left over with some red wine cooked down to make a pan sauce]


Kohlrabi & Sweet Potato Puree

You will need:
One very large Kohlrabi (or two med-large or three med-small) peeled or unpeeled but at least leaves removed
Two small Sweet Potato (peeled :( normally I like to keep the skin but for smoothness- not today)
1/2 Cup Greek Plain Yogurt
1/2 Teaspoon Chinese 5 Spice
Dash Cayenne pepper
Salt to taste (I used a smoked salt but whatever you have is great)

Cut into large cubes the peeled sweet potato and kohlrabi. Boil on the stove like you would potatoes for mashing. When they are just fork tender drain them and throw them into the food processor with the rest  of the ingredients. If you need to loosen up the mixture add a little olive oil or more yogurt.

Go the extra step: Don't throw out those kohlrabi leaves on top!! Save them along with two med onions (yellow and red) and saute them together with a little olive oil, salt and pepper (hold off on adding the salt til they start to caramelize)- to finish them off you can deglaze the pan with a little red wine. Put these right on top of the kohlrabi puree.


Pea and Feta Salad

You will need:
1 Cup Peas (fresh and de-shelled)
1/4 Cup Sheep Feta
Juice of 1/2 a Lemon
Olive Oil
Smoked Salt (or reg Salt)
Heavy Pepper to Finish

Put a small saucepan with water on the stove to boil. Add the peas and just blanch them to cook. Place into a small bowl. Crumble feta on top, cut lemon in half and juice on top peas and feta, drizzle oil and salt and pepper on top. Easy Peasy- pun intended.
Bon Appetit