Pan Roasted Polderside Duck Breast with Parsnip Cream, Beets and Brussels Sprouts
Flavors of British Columbia (Canada). Pan roasted duck breast plated over a smooth parsnip cream with diced roasted beets, sautéed Brussels sprout leaves, enoki mushrooms, chives and truffle.
Ingredients
| 4 | Polderside duck breasts |
| 2 | beets |
| 200 g | Brussels sprout leaves |
| 2 | parsnips, peeled and chopped |
| 100 ml | cream |
| — | Elixir (aged sherry vinegar), to taste |
| 1 package | Enoki mushrooms |
| — | chives, cut into matchsticks |
| — | truffle, cut into matchsticks |
| — | olive oil |
| — | salt |
Instructions
- Trim and score the duck breasts.
- Sprinkle the beets with salt, wrap in aluminum foil and bake in the oven until tender (approximately 2 hours at 120°C / 250°F / gas mark 4). Peel and dice.
- Place the parsnips, stock and cream in a pot and cook until tender. Purée until smooth.
- Render the duck, skin side down, in a sauté pan; turn over and finish cooking in the oven for 4 minutes. Let rest 5 minutes.
- Heat the olive oil and sauté the blanched Brussels sprout leaves. Presentation:
- Spoon some parsnip cream onto each plate.
- Decoratively place the diced beets around the perimeter of the plate and scatter the Enokis, chives and truffles inside.
- Place the Brussels sprout leaves in the center of the plate to make a bed for the duck.
- Slice the duck and arrange it on top of the leaves. Serve immediately.