Yield: 4 servings

Ingredients:

• 1 beet, trimmed and scrubbed, cut into 8 pieces
• Salt and pepper to taste
• Pinch of sugar
• 2 large Mallard or 4 small Long Island duck breasts
• 3 ounces Port wine
• 1/2 Cup chicken broth
• 3 Tablespoons butter
• 4 large blue potatoes
• 1/2 cup rock salt
• 1 bunch baby turnips, trimmed and cut in half lengthwise

• Small saucepan
• Blender or food processor
• Fine strainer
• Small bowl
• Cast iron skillet
• Wooden spoon
• Whisk
• Small roasting pan
• Medium sauté pan
• Parchment paper

Method:

To make the beet juice:
Place the beet pieces in a small saucepan and cover with water. Add a pinch each of salt and sugar. Bring to a boil and cook at a boil for about 30 minutes, or until the beet pieces are soft. Remove from heat and allow to cool five minutes, then transfer beet pieces and water to a blender or food processor and blend at high speed. Strain the puree through a fine strainer into a clean bowl and set aside.

To cook the duck breasts and sauce:
Preheat the oven to 350 F. Season the breasts with salt and pepper on both sides. Place a cast-iron skillet over high heat and, once the pan is very hot, add the duck breasts, fat side down. Cook over high heat for about 4 minutes, or until the seared surface is golden brown. Transfer the pan to the oven and cook for 10 minutes, after which point the breasts will be medium-rare if they are Long Island ducks and rare if they are Mallard ducks. Remove from the pan and set aside. (Do not turn off the oven, as it will also be used to cook the potatoes.) Discard the excess fat from the pan and return it to the stovetop over medium heat. Stir in the Port, scraping the bottom of the pan with a wooden spoon to dislodge any browned bits. Reduce by half, then add the chicken broth. Bring to a boil and reduce by half. Add 2 tablespoons of the beet juice and cook for 2 minutes. Season with salt and pepper, then whisk in 1 tablespoon of the butter.

To bake the blue potatoes:
Arrange the rock salt in an even layer at the bottom of a small roasting pan. Place the potatoes atop the salt and bake in the 350 F oven for about 30 minutes, or until they are cooked through.

To prepare the turnips:
Place the turnips in a medium sauté pan so that they in no more than two layers. Add water to cover, then add a pinch each of salt and sugar. Cut the remaining butter into small cubes and add it to the pan. Bring to a boil over high heat, then cover with a lid of parchment paper. Cook over high heat 15 minutes, or until water has evaporated.

To plate and serve the dish:
The dish, when plated, should resemble the American flag. To achieve this, cut a large diagonal cross in the center of each potato to expose the insides. Top each exposed potato with 4 pieces of glazed turnip, which will represent the stars on the flag, and place each potato at 11 o’clock on each of four dinner plates. Slice the duck breast thinly, on the bias, and arrange the slices in a horizontal pattern, in the center of the plate and relative to the potato, leaving space between each slice, so that they acts as stripes. Spoon the sauce over and around the meat and serve immediately.