Pomegranate-Glazed Duck with Parsnip Silk
Experience a symphony of flavors with this pan-seared duck breast paired with an ultra-smooth parsnip purée. The tangy pomegranate glaze cuts through the richness of the meat, making this an exceptionally elegant and exciting choice for Week 36.
Ingredients
- Duck breasts4 pcs
- Parsnips, peeled and chopped600 g
- Heavy cream1 dl
- Unsalted butter2 tbsp
- Pomegranate juice1.5 dl
- Balsamic vinegar1 tbsp
- Honey1 tbsp
- Fresh thyme3 sprigs
- Salt and black pepper to taste
Instructions
Boil parsnips in salted water until very tender, about 12 minutes. Drain and blend with heavy cream and butter until completely smooth and silky. Keep warm.
Score the duck skin in a crosshatch pattern, being careful not to cut the meat. Season both sides generously with salt and pepper.
Place duck skin-side down in a cold pan. Turn heat to medium and cook for 8-10 minutes until the fat is rendered and skin is crispy. Flip and cook for 2-3 more minutes for medium-rare. Remove and rest.
Discard most of the fat from the pan. Add pomegranate juice, balsamic vinegar, honey, and thyme. Simmer over medium-high heat until the liquid reduces to a thick, syrupy glaze.
Slice the duck breasts diagonally. Spread a generous base of parsnip silk on each plate, top with the duck slices, and drizzle the pomegranate reduction over the top.
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