Mon, 18 September 2017
INGREDIENTS:
Serves 4
4 Duck Breasts
Salt and pepper
400g parsnips, peeled and sliced
4 tablespoons cream
25g butter
1 large pomegranate, deseeded
2 tablespoons honey
300ml chicken stock
Flat leaf parsley to garnish
DIRECTIONS:
Season the duck breasts and score the fat with a sharp knife, heat a frying pan over a low heat, cook the duck breasts fat side down for 10 12 minutes until golden brown. Turnover and continue to cook for a further 5 minutes. Take the duck out of the frying pan and leave to rest for a few minutes before carving.
Meanwhile place the peeled and sliced parsnips in a saucepan and cover with cold water. Season with a little salt and white pepper. Bring to the boil and simmer for 15 minutes or until the parsnips are completely soft. Strain off the water but reserve half of it. Place the strained parsnips in a blender with the cream, butter and a little of the cooking liquor. Blend until very smooth and silky. Taste for seasoning.
In the frying pan drain off all the duck fat and add in the chicken stock and honey reduce by half and add in the pomegranate seeds. Place the parsnip puree on the plate, carve the duck and lay it beside the puree, spoon over the sauce and garnish with flat leaf parsley.
