Grilled Duck Breast with the Confit Leg, Glazed Turnips & Parsley Purée Sauce

This dish showcases two methods of cooking duck and the earthy flavour of turnips glazed in duck fat with sugar contrasted with vinegar. The herbaceous nature of the parsley offers freshness and the saltiness of the confit is spiked with a touch of sweet and spicy mustard fruits. Much of the preparation can be done ahead of time, leaving only the duck breast to be cooked at the last minute while the confit and turnips are reheating.