Secrets of the Best Chefs

1 tablespoon fresh rosemary*

1 teaspoon grated orange zest

1 clove garlic, peeled

1 large duck breast, with the fat trimmed down to ¼ inch and

then cut into a crosshatch pattern, being careful not to cut

through the flesh of the duck

FOR THE SAUCE

2 tablespoons high-fat unsalted butter, such as Plugra (see

Kitchen Know-How)

½ onion, sliced thin

3 baby fennel, sliced in half, or ¼ large fennel, cored and

sliced thin

4 baby turnips, cleaned and peeled with some of the green

still attached

Peel and juice of 1 Meyer lemon (use a vegetable peeler to

make thin strips of yellow skin)

1 cup chicken stock

¼ cup milk

¼ cup mixture of chopped chervil, parsley, and tarragon

Kosher salt and freshly ground black pepper

Fleur de sel or other finishing salt

Additional chopped chervil, for garnish (optional)

Blend the sugar, kosher salt, basil, mint, rosemary, orange zest,

and garlic in a food processor until it’s well incorporated. Place the