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.
In short
Pomegranate-Glazed Duck with Parsnip Silk takes about 30 minutes (10 min prep, 20 min cooking), serves 4 and needs 9 ingredients.
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 pepperto taste
Instructions
- 1
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.
- 2
Score the duck skin in a crosshatch pattern, being careful not to cut the meat. Season both sides generously with salt and pepper.
- 3
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.
- 4
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.
- 5
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.
Questions and answers
How long does Pomegranate-Glazed Duck with Parsnip Silk take?
About 30 minutes in total: 10 minutes prep and 20 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 9 ingredients: Duck breasts, Parsnips, peeled and chopped, Heavy cream, Unsalted butter, Pomegranate juice, Balsamic vinegar …. With Veloop you can add them all to your shopping list.
