Pan-fried duck breast with parsnip puree and chips
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 taste
1. Remove breasts from the crown, lightly score skin, and set aside. Chop carcass and wings into small evenly sized pieces.
2. Place a large deep frying pan over high heat. Add duck bones, wings and any skin, and cook until deep golden, stirring regularly. Reduce heat to medium-high, then add eschalots, garlic and thyme. Cook until eschalots are golden, stirring regularly and scraping the base of the pan. Add honey, stir to combine, then add vinegar and wine. Cook until liquid has thickened slightly, stirring regularly.
3. Add veal jus and bring to the boil, then cook until reduced to a sauce-like consistency. Season with pepper. Skim any impurities from the surface. Strain through a fine sieve lined with muslin, into a clean pan, and keep warm.
4. Place a large frying pan over medium-high heat. Place breasts in pan, skin-side down for about 8 minutes until skin is crisp and fat has rendered. Drain off any excess fat, then turn breasts over and cook for a further 2-3 minutes or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
You can ask your butcher to break down the duck for you.
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
Salt and pepper, to taste
5. For the parsnip puree, heat oil in a saucepan over medium heat. Cook onion and garlic for about 5 minutes until soft and translucent, but has not taken on any colour. Season with salt and pepper. Add half of the butter, and continue to cook for a further 5 minutes. Add parsnip, and cook for 2-3 minutes, stirring regularly.
6. Add stock, cover with a lid, and cook for about 10 minutes until parsnip is very tender. Strain through a fine sieve, reserving stock. Transfer solids to a blender and puree until smooth, adding stock until desired consistency. Add remaining 50g butter and puree until combined. Season to taste, and keep warm.
Vegetable oil, for deep-frying 1 parsnip, peeled into strips
Salt and pepper, to taste
7. Half fill a large saucepan or deep fryer with oil, and heat to 150 degrees.
8. In batches, add parsnip strips, then when bubbles start decreasing, increase temperature to 170 degress, and fry until golden and crisp.
9. Drain well on paper towel, and season to taste.
Micro cress, to garnish
10. To serve, spoon puree onto plates and spread with the back of a spoon. Carve duck breast to desired shape. Season with salt and place on top of puree. Garnish with parsnip crisps and micro cress, and drizzle with jus.