Pan Roasted Polderside Duck Breast, Parsnip Cream, Beets and Brussel SproutsTheWorldWideGourmet.com
Nutritional values
per 100 g
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
4
polderside duck breasts
2
beets
200
g
brussels sprout leaves
2
parsnips, peeled and chopped
100
ml
cream
elixir (aged sherry vinegar) to taste
1
package enoki mushrooms
chives, cut into matchsticks
truffle, cut into matchsticks
olive oil
salt
METHOD
- Trim and score the duck breasts.
- Sprinkle the beets with salt, wrap in aluminum foil and bake in the oven until tender (approximately 2 hours at 120° C / 250° F / gas mark 4). Peel and dice.
- Place the parsnips, stock and cream in a pot and cook until tender. Purée until smooth.
- Render the duck, skin side down, in a sauté pan; turn over and finish cooking in the oven for 4 minutes. Let rest 5 minutes.
- Heat the olive oil and sauté the blanched Brussels sprout leaves.
Presentation
- Spoon some parsnip cream onto each plate.
- Decoratively place the diced beets around the perimeter of the plate and scatter the Enokis, chives and truffles inside.
- Place the Brussels sprout leaves in the center of the plate to make a bed for the duck.
- Slice the duck and arrange it on top of the leaves. Serve immediately.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Sauvignon
