Recipes & Serving Suggestions
Duck Breast with Green peppercorn Sauce & Parsnip Crush
Ray McVinnie
Serves 6
8 parsnips, sliced 3cm thick
large pinch of ground cloves
300ml Sabato chicken stock
2 spring onions, thinly sliced
2 Tbsp butter
3 Tbsp chopped Italian parsley
Iblea Fine Salt and freshly ground The Spice Trader Black Peppercorns
6 Gameford Lodge duck breasts, excess fat cut off, skin cut in a grid pattern almost down to the meat
1 Tbsp extra virgin olive oil
2 cloves garlic, finely chopped
2 Tbsp Spice Trader The Spice Trader Green Peppercorns (rehydrate in hot water and drain before using)
200ml Rocca Giovanni Barbera D'alba 2008 (wine)
3 Tbsp Darlington's Redcurrant Jelly with Port
250ml Sabato beef reduction
Preheat the oven to 200°C.
Place the parsnips, cloves and stock in a roasting dish. Mix well. Cover and place in the oven for 1 hour or until the parsnips are soft.
Remove from the oven, uncover and crush the parsnips with a potato masher. Stir in the spring onions, butter and parsley, taste, season and keep warm.
Put the duck, oil and garlic into a bowl and mix well. Heat a large frying pan over moderate heat. Panfry the duck 8 minutes on the skin side and 4 minutes on the flesh side. Remove from the pan and rest in a warm place.
Pour the fat from the pan and place pan back on high heat. Add the peppercorns and wine. Let the wine bubble for 1 minute then stir in the redcurrant jelly until dissolved. Add the beef reduction and boil until slightly syrupy. Taste and season.
Slice each duck breast in half diagonally.
Serve the duck on the parsnips with the sauce over everything.
