Roasted Peking Duck, Kohlrabi, Apples, and Chard

This is a dish to take you into fall and winter from Brendan Cox, late of Circle Bistro and Notte Bianchi, now of DC Coast. While the duck is roasting in the oven, you have plenty of time to tackle the vegetables and the rich sauce.

Serves 4 generously.

1 6-pound whole fresh duck (Separate the wings and breasts from carcass and reserve legs for confit or terrine.)

Vegetables:
8 peeled wedges from 2 small or 1 large kohlrabi
2 tart apples (possibly Granny Smith), peeled, cored and cut in eight wedges
1 tablespoon honey
1 sprig rosemary
3 ounces chicken stock
1 ounce butter
2 bunches Swiss chard
1 shallot, sliced

Sauce:
1 peeled and diced turnip
1 clove garlic, peeled and finely minced
4 shallots, peeled and diced
1 cup fond de veau (reduced veal stock, available at major supermarkets)
2 cups duck stock made from reserved wings and carcass

Preheat oven to 300 degrees. Sauté turnip, garlic and shallots. Add duck stock and fond de veau and reduce to a syrupy-sauce consistency, then reserve. Put the duck breasts skin side down in a heavy-bottomed dry pan over low heat and fry until the fat is being released and the skin becomes crisp but not burnt. Turn them over and place in the oven approximately seven to eight minutes to cook through, then remove
and set aside to rest.

Meanwhile, bring the honey and rosemary to a simmer, add apples and remove from heat. Take the kohlrabi wedges and stew them in the chicken stock over gentle heat until they soften and take on a shiny glaze. Add the apples and turn them in the liquid, then set aside and keep warm. Sauté the chard with shallots until tender.

Place the vegetables in a small pile in the middle of the plate and lay thin slices of the duck over top. Remove the rosemary and carefully pour the sauce around in a narrow hand. 

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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