Directions

Score the duck breast on the fat side in a diamond pattern.  Lightly slash the meat side 3 times.  Season with salt and pepper, rub on a little olive oil, then rub in the herbs.  Wrap in plastic wrap and set aside for an hour.

Melt the butter in a frying pan, add the shallot and bell pepper, then saute until the vegetables just begin to soften.  Add the turnips and brown a little.  Add the chicken broth, cover and steam for about 10 minutes.  Set aside and keep warm.

Cook the duck breast in a hot skillet on the fat side for 8 minutes, pour out the accumulated fat, turn the breast over and continue to cook for 6 minutes.  Allow to rest for 5 minutes, then slice and serve with the turnips.