Crisp-Skinned Duck Breast with Spiced Parsnip Puree and Wilted Chard

Modern Fusion · 55 minutes · serves 2 · 610 kcal

Ingredients

• 2 whole duck breasts, skin scored
• 2 large parsnips, peeled and diced
• 1 cup coconut milk
• 1 tablespoon grated fresh ginger
• 1 clove garlic, smashed
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and freshly cracked black pepper to taste

Method

1. Place the duck breasts skin-side down in a cold skillet, then turn the heat to medium-low to slowly render the fat out and crisp the skin for about 15 minutes.
2. While the duck renders, place the diced parsnips, coconut milk, ginger, and garlic in a small saucepan, bring to a simmer, and cook for 20 minutes until the parsnips are fork-tender.
3. Transfer the cooked parsnip mixture to a blender and blend on high until completely smooth, adding a splash of water if needed. Season with salt and set aside.
4. Flip the duck breasts and cook for another 3 to 4 minutes until medium-rare, then remove from the pan and let them rest on a cutting board.
5. In the same skillet with a tablespoon of remaining duck fat, sauté the Swiss chard and ground cumin over medium heat for 3 minutes until just wilted.
6. Slice the rested duck breasts and serve them over a pool of warm spiced parsnip puree alongside the wilted chard.

Chef’s tip

Starting the duck in a completely cold pan is the secret to rendering the fat slowly and achieving a shattering crisp skin without overcooking the meat.

Goes well with

A chilled glass of dry French rosé or a tart hibiscus herbal tea.

This recipe was generated around someone else’s food preferences, not yours. Check the ingredients yourself before you cook it.