Difficulty:[usr 2]
Peel the turnips, plunge them into boiling salted water, cook for 5 minutes then drain.
Put them in a casserole dish, pour the oil and honey and brown them over fairly high heat. Lower the heat, add 15 cl of water, pepper with the crushed Sichuan (half), cover and continue cooking for 15 minutes, stir occasionally.
Salt and pepper the duck breasts with the remaining crushed Sichuan pepper and a knife tip of Espelette pepper, flesh side. Using a knife, shear the skin off the duck breasts, place them skin side down in a cast iron casserole dish and cook for 8 minutes over a moderate heat. At the end of this time, discard the cooking fat, turn the duck breasts flesh side down and cook for another 6 minutes.
Remove the duck breasts from the casserole, discard the cooking fat, add the vinegar, cook for 1 minute, put the duck breasts back in the casserole, cover and let stand for 10 minutes off the heat.
Cut the duck breasts into thin slices and fan them out on warm plates, add the small turnips.
Garnish with chervil.
