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Recipe : *** Pan Roasted Polderside Duck Breast, Parsnip Cream, Beets And Brussel Sprouts

Pan Roasted Polderside Duck Breast, Parsnip Cream, Beets And Brussel Sprouts
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    2 h 20
  • Difficulty
    Very easy
  • Pause
    5 min
  • Ready in
    2 h 55
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 4 polderside duck breasts
  • 2 parsnips, peeled and chopped
  • 1 package enoki mushrooms
  • chives, cut into matchsticks
  • truffle, cut into matchsticks
  • salt
  • 2 beets
  • olive oil
  • elixir(aged sherry vinegar)
  • 200 g brussels sprout leaves
  • 100 ml cream

  • Recipe preparation steps

  • 1
    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). Peel and dice.
  • 2
    Place the parsnips, stock and cream in a pot and cook until tender. Purée until smooth.
  • 3
    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.
  • 4
    Heat the olive oil and sauté the blanched Brussels sprout leaves.
  • 5
    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.
  • Ready !