Duck with cassis-figs and parsnip purée

Duck with cassis-figs and parsnip purée

Based on 25 ratings
In app
"Life is too short to eat bad food. That’s why I say, cook something nice and eat well!"
Difficulty
Medium 👍
Preparation
20 min
Baking
12 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2
duck breasts
2
figs, small and ripe
150 g
parsnips
20 g
shallots
40 g
butter (divided)
¾ tbsp
white wine
75 ml
heavy cream
½
lemon (juice and zest, divided)
tbsp
vegetable stock
½ tbsp
powdered sugar
100 ml
red wine
50 ml
cassis syrup
½ sprig
rosemary
½ sprig
thyme, more for garnish
salt
pepper
nutmeg to taste
vegetable oil for frying

Utensils

large saucepan, oven, vegetable peeler, potato masher, cooking spoon, cutting board, knife, small saucepan, frying pan, aluminium foil

Nutrition per serving

Cal700
Fat44 g
Protein27 g
Carb41 g
  • Step 1/5

    Preheat oven to 150°C/300°F. For the parsnip purée, peel parsnips and cut into medium-sized cubes. Finely dice shallots. Sauté parsnips and shallots in butter until translucent, then deglaze with white wine. Season with salt, nutmeg, and lemon juice. Add heavy cream, vegetable stock, season with pepper, and let simmer for approx. 15 min. at low heat until soft. Stir occasionally. Mash with potato masher. Set aside and keep warm.
    • 150 g parsnips
    • 20 g shallots
    • 25 g butter
    • ¾ tbsp white wine
    • lemon (juice)
    • 75 ml heavy cream
    • tbsp vegetable stock
    • salt
    • pepper
    • nutmeg to taste
    • large saucepan
    • oven
    • vegetable peeler
    • potato masher
    • cooking spoon
    • cutting board
    • knife

    Preheat oven to 150°C/300°F. For the parsnip purée, peel parsnips and cut into medium-sized cubes. Finely dice shallots. Sauté parsnips and shallots in butter until translucent, then deglaze with white wine. Season with salt, nutmeg, and lemon juice. Add heavy cream, vegetable stock, season with pepper, and let simmer for approx. 15 min. at low heat until soft. Stir occasionally. Mash with potato masher. Set aside and keep warm.

  • Step 2/5

    For cassis-figs, peel figs. Caramelize powdered sugar in a small saucepan, then deglaze with red wine and cassis syrup. Add butter, lemon zest, and let simmer at medium-high heat for approx. 10 – 15 min., until reduced. Marinate figs in cassis reduction and set aside.
    • 2 figs, small and ripe
    • ½ tbsp powdered sugar
    • 100 ml red wine
    • 50 ml cassis syrup
    • 15 g butter
    • ½ lemon (zest)
    • vegetable peeler
    • small saucepan
    • cooking spoon

    For cassis-figs, peel figs. Caramelize powdered sugar in a small saucepan, then deglaze with red wine and cassis syrup. Add butter, lemon zest, and let simmer at medium-high heat for approx. 10 – 15 min., until reduced. Marinate figs in cassis reduction and set aside.

  • Step 3/5

    Make cross-wise incisions along the skin of the duck breasts. Be sure not to cut through the skin. Season with salt and pepper. In a large frying pan greased with vegetable oil, sear skin side of duck breasts together with rosemary and thyme over medium-high heat for approx. 1 – 2 min., or until crispy. Transfer pan to preheated oven and bake at 150°C/300°F for approx. 12 – 15 min. until cooked through but still tender and pink inside. Remove from oven, wrap in aluminum foil, and let rest for approx. 5 min.
    • 2 duck breasts
    • ½ sprig rosemary
    • ½ sprig thyme
    • salt
    • pepper
    • vegetable oil for frying
    • frying pan
    • aluminium foil
    • cutting board
    • knife

    Make cross-wise incisions along the skin of the duck breasts. Be sure not to cut through the skin. Season with salt and pepper. In a large frying pan greased with vegetable oil, sear skin side of duck breasts together with rosemary and thyme over medium-high heat for approx. 1 – 2 min., or until crispy. Transfer pan to preheated oven and bake at 150°C/300°F for approx. 12 – 15 min. until cooked through but still tender and pink inside. Remove from oven, wrap in aluminum foil, and let rest for approx. 5 min.

  • Step 4/5

    To serve, slice duck breast and halve figs. Arrange on serving plates together with parsnip puree, then drizzle with cassis reduction and sprinkle with thyme.
    • thyme for garnish
    • cutting board
    • knife

    To serve, slice duck breast and halve figs. Arrange on serving plates together with parsnip puree, then drizzle with cassis reduction and sprinkle with thyme.

  • Step 5/5

    Enjoy!

    Enjoy!

  • Enjoy your meal!

    Duck with cassis-figs and parsnip purée

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