Seared Duck Breast with Blackberry-Port Reduction, Parsnip Purée & Crispy Kale
Seared Duck Breast with Blackberry-Port Reduction, Parsnip Purée & Crispy Kale
Ingredients: (Serves 2)
For the Duck:
– 2 duck breasts (skin scored)
– Salt and black pepper
– 1 tsp five-spice powder (optional)
For the Parsnip Purée:
– 2 parsnips, peeled and chopped – 1 small potato (for creaminess) – ½ cup heavy cream – 2 tbsp butter – Nutmeg, salt, and white pepper
For the Blackberry-Port Reduction:
– ½ cup port wine – ¼ cup blackberries (fresh or frozen) – 1 shallot, minced – 1 tbsp balsamic vinegar – 1 tsp honey – 1 sprig thyme
For the Crispy Kale:
– 4-5 leaves kale (stems removed) – Olive oil, flaky salt
Instructions:
1. Render the Duck:
– Score duck skin, season with salt, pepper, and five-spice.
– Cold pan, skin-side down. Cook on medium-low to render fat (6-8 mins until golden). Flip, sear 2 mins. Rest 5 mins.
2. Silky Parsnip Purée:
– Boil parsnips and potato until tender. Blend with cream, butter, nutmeg, and seasoning until velvety.
3.Bold Blackberry Sauce:
– Sauté shallots, add port, blackberries, vinegar, honey, and thyme. Reduce by half. Strain for smoothness.
4. Crispy Kale:
– Toss kale with oil, bake at 375°F (190°C) for 8-10 mins until crisp.
Plating:
– Parsnip purée onto plates. Slice duck, fan over purée. Drizzle reduction around the plate. Garnish with kale and fresh blackberries.
