Roasted Duck with Apple Sauce and Parsnip Puree Recipe

Roasted Duck with Apple Sauce and Parsnip Puree Recipes

Ingredients :

1 duck breast

100g parsnip

50ml cooking oil

10g hone

salt and pepper to taste

chives (for decoration)


Apple Sauce -

1 Fuji apple

30g butter

1 star anise

2 tbsp water

salt and balsamic sauce to taste

50g sugar

20g butter

100ml balsamic

Method :

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 duck.

Finishing 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.

Serves 1

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