- 3 kohlrabi bulbs peeled and cubed, leafy greens roughly chopped
- 3 Yukon gold potatoes peeled and cubed
- ⅓ cup heavy cream
- 2 tablespoons butter
- ½ teaspoon garlic powder plus more to taste
- ¼ teaspoon white pepper plus more to taste
- Salt to taste
- 1 skin-on duck breast skin scored diagonally in 1/8'' increments
- 1 tablespoon butter
- 1 shallot peeled and finely chopped
- 8 ounces baby bella mushrooms thinly sliced
- 1 pound asparagus woody ends trimmed and stalks cut into thirds
- ¼ cup white wine or chicken stock if needed
- Salt, pepper, and dry thyme to taste
Prepare the Mashed Kohlrabi:
Place the kohlrabi and potatoes in a large pot and cover with water and a generous sprinkle of salt. Bring to a boil and then reduce heat to a vigorous simmer for 20-25 minutes or until the potatoes and kohlrabi are fork tender.
Return the drained kohlrabi and potatoes to the pan and using a hand mixer, potato masher, immersion blender, or ricer, blend until smooth and fluffy. Add the butter and cream and continue blending until very smooth. Taste and season with salt, white pepper, and garlic powder. Add more cream or butter as needed until the mash reaches desired consistency and season again to taste. Set aside and keep warm.
Sear the Duck:
As the potatoes and kohlrabies are boiling, prepare the duck breast by placing it skin-side down in a cold skillet. Turn the heat to medium-low and cook for 12-15 minutes until all the fat has rendered from the skin. Flip and cook an additional 5-10 minutes or until an internal temperature of 135ºF is reached.
Transfer the duck breast to a plate and tent with foil and rest for ten minutes. After the duck has rested, thinly slice it cross-wise.
Sauté the Vegetables:
Melt the butter into the duck fat and add the shallots and mushrooms. Cook for 5 minutes until the mushrooms begin to brown around the edges and the shallots soften. Season with salt, pepper, and a few shakes of dry thyme.
Add the asparagus and roughly chopped kohlrabi greens and cook for an additional 5 minutes until tender-crisp and the greens have wilted. If desired, add the white wine or chicken stock to deglaze the pan and boil for 2 minutes more until thickened slightly. Turn off the heat and season again to taste.
Calories: 766kcal | Carbohydrates: 76g | Protein: 41g | Fat: 37g | Sodium: 303mg | Fiber: 20g | Sugar: 15g | Vitamin C: 210mg