Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Pan-fried duck breast with parsnip puree and chips
Ingredients
- Duck and jus:
- 1 duck crown, breasts attached
- 2 duck wings, chopped
- 2 eschalots, sliced
- 1 garlic clove, thinly sliced
- 2 thyme sprigs
- 1 tablespoon honey
- 2 tablespoons white wine vinegar
- 100ml white wine
- 500ml (2 cups) veal jus or demi glace
- Sea salt and freshly ground black pepper, to tasteParsnip puree:
- 30ml grape seed oil
- 1 small onion, thinly sliced
- 1 small garlic clove, finely chopped
- 100g butter, chopped
- 2 parsnips, peeled, thinly sliced
- 300g hot chicken stock
- 200g milk
- Salt and pepper, to tasteParsnip crisps:
- Vegetable oil, for deep-frying
- 1 parsnip, peeled into strips
- Salt and pepper, to tasteTo serve:
- Micro cress, to garnish
Get the App
Chrome Extension
