Duck Fillets And Turnip Mousseline

Cut 20 thin slices from the peeled turnip. Soak them in fresh salted water. Dice the rest and cook them for 20 minutes in salted water.

Wash the grapes and remove the stalks. Peel half of them. Squeeze the rest.

Drain the turnip cubes and mashed potato them into a purée. Dry it on low heat in a saucepan, stirring with a spatula. Add 30 g of butter and the cream, add nutmeg, pepper and salt, keep it warm.

Heat a casserole dish. Place the duck fillets skin side down and cook for 3 minutes on high heat. Turn them over, add salt and pepper and continue cooking for 4 minutes (pink). Cover them with foil in a hot dish.

Sponge the turnip slices. Make them confire 5 min with soft fire in the casserole with the fat of the fillets. Remove them and keep them warm.

Throw away the fat, add the juice and the grapes and the cognac, let cook 3 min on low heat.

Sprinkle the sliced fillets, the purée and the turnip slices with chives and serve the juice separately.