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Duck Breast with Parsnip Purée and Red Wine Reduction

Duck Breast with Parsnip Purée and Red Wine Reduction
4.9 22 rating
Prep. 40min
Total 50min
4 portions
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Ingredients

  • shallots halved
    50 g
  • olive oil
    30 g
  • wine
    125 g
  • water
    250 g
  • chicken stock paste, homemade (see tip)
    ½ heaped tsp
    ½ chicken stock cube (for 0.5 l), crumbled
  • fine sea salt plus 4 pinches
    ¾ tsp
  • duck breasts, skin on (approx. 170 g each)
    4
  • ground black pepper plus ¼ tsp
    4 pinches
  • unsalted butter diced
    40 g
  • parsnips cut in pieces (3 cm)
    400 g

Difficulty

medium

Nutrition per 1 portion

Sodium 698.1 mg
Protein 34.7 g
Calories 1895.3 kJ / 453 kcal
Fat 23 g
Fibre 5.4 g
Saturated Fat 8.5 g
Carbohydrates 21.2 g

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UK and Ireland

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