Balsamic Sauce - Heat butter and sugar on a pan and caramelize until
brown. Add vinaigrette and salt onto pan and boil for 2 minutes. Remove
vinaigrette to leave only one third of it on the pan and stir with a
wooden spoon during the process.
Apple Sauce - Peel apple and remove the seeds. Cut into cubes. In a pan,
melt butter and pan-fry the cubed apple with star anise, salt and water.
Cook for 3 minutes or till water dries out. Remove half portion of the
apple cubes and star anise, and blend the rest until fine.
Duck Breast - Make cross incisions on duck breast's skin with a sharp
knife. Season with salt, pepper and honey. In a crust iron pan, pan-fry
duck's skin until it becomes crispy. Turn and pan-fry the other side
till cooked. Remove and place in a chopping board and finely sliced
Touches - In a plate, arrange the duck slices and add parsnip puree in
channeled form (oval shape), apple sauce, apple cubes and balsamic
vinaigrette sauce. Decorate with chives and serve hot.
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