Pan-Seared Duck Breast with Cherry Glaze, Parsnip Puree, and Roasted Carrots
Prep Time
75 minutes
Calories
750 kcal (est.)
Difficulty
Medium
Ingredients
- 2 duck breasts (magret de canard)
- 1 lb fresh or frozen cherries, pitted
- 1/2 cup red wine (e.g., Pinot Noir)
- 2 tbsp balsamic vinegar
- 1 tbsp sugar
- 1/2 cup chicken or duck stock
- 1 shallot, minced
- 1 clove garlic, minced
- 2 sprigs fresh thyme
- 1 lb parsnips, peeled and chopped
- 1/4 cup heavy cream or 2 tbsp butter
- 1 lb baby carrots, cleaned
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- Fresh sage leaves for garnish
- Microgreens for garnish
Instructions
- Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper.
- Place duck breasts, skin-side down, in a cold skillet. Turn heat to medium-low and cook for 8-12 minutes, rendering out the fat until the skin is crispy and golden brown. Pour off excess fat periodically.
- Flip the duck breasts and sear on the meat side for 3-5 minutes for medium-rare, or longer for desired doneness. Transfer to a cutting board, tent with foil, and let rest for 5-10 minutes.
- While the duck rests, drain most of the duck fat from the skillet, leaving about 1 tablespoon. Add minced shallots and cook until softened. Add minced garlic and cook for 1 minute more.
- Deglaze the pan with red wine, scraping up any browned bits. Add pitted cherries, balsamic vinegar, sugar, fresh thyme sprigs, and chicken or duck stock. Bring to a simmer and reduce until the sauce thickens to a glaze consistency. Season with salt and pepper. Remove thyme sprigs.
- For the parsnip puree, boil the peeled and chopped parsnips in salted water until very tender (about 15-20 minutes). Drain well. Mash or blend with heavy cream or butter until smooth. Season with salt and pepper.
- For the roasted carrots, preheat oven to 400°F (200°C). Toss baby carrots with olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes, or until tender-crisp and slightly caramelized.
- To assemble, spread a spoonful of parsnip puree on each plate. Slice the rested duck breast against the grain into thick pieces and arrange on top of the puree. Spoon the cherry glaze over the duck. Garnish with roasted carrots, fresh sage leaves, and microgreens.