2 duck breasts (boneless) 
2 T. olive oil
2 cloves garlic, finely minced
1 small bunch of fresh mint leaves, cut into chiffonade
50 ml bottle of Cointreau
1 c. chicken stock
1 cup white wine
2 oranges, zested and juiced
1 T. cornstarch
3 T. butter
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3 carrots
1 small bunch radishes
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Prepare the sauce: saute the minced garlic in the 2 T. of olive oil for a minute or two, until softened but not browned. Add the Cointreau, chicken stock, white wine, orange juice and 1/2 of the mint. Add salt and pepper, bring to boil, reduce heat a simmer until reduced by more than half, to just a under a cup or so. While it's simmering mix the 1 T. cornstarch with 1 T. water until smooth and once the sauce is reduced stir in the cornstarch and simmer for a few minutes to thicken. Remove from direct heat but keep warm.
Peel the turnips and the carrots and trim the radishes. Julienne the vegetables — the food processor is really handy here. Over medium heat, sauté the julienne vegs until wilted and softened but not mushy, 8 minutes maybe, check as you go, times will vary depending on julienne size and the heat. Add salt and pepper and keep warm.
Score the skin side of the duck breasts through the fat down to the meat. Place the breasts skin-side down in a sauté pan that fits them nicely but is not too big and add water so it comes up to the level of the top of the line where the fat ends and the meat begins. Bring to a simmer which will render out the fat. If you have a splatter shield, now's a good time to use it. When all the water is gone, remove the breasts to a plate and wipe out the pan. Salt and pepper both sides of the breasts. (The skin side will already have a good head start on getting browned and crisp.) Heat up the pan again, return the breasts to the pan, cook skin side for 2 minutes and flip them over and cook on the meat side for 2 minutes for medium-rare, a minute or two longer for medium, and so on. I like it best medium-rare and I know others agree with this. Remove the duck breasts from the pan to a cutting board.
Heat up the sauce and the vegetables. Stir the remaining mint and the orange zest into the hot sauce. Slice the breast cross-wise. Arrange on plates or a platter.
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