Dinner

Duck Breast Rouille with Cherry-Walnut Gastrique & Parsnip Purée

Name: Duck Breast Rouille with Cherry-Walnut Gastrique & Parsnip Purée
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 duck breasts, 7 oz each, skin on; 1.5 lbs parsnips, peeled & cut into 1-inch chunks; 2 oz unsalted butter, cold, cubed; 0.5 cup heavy cream; 1 oz Gruyère cheese, grated; 8 oz fresh or frozen cherries, pitted; 0.25 cup red wine vinegar; 1 oz honey; 1 oz toasted walnuts, coarsely chopped; 1 small shallot, minced; 1 sprig fresh thyme; 1 bay leaf; Fine sea salt; Cracked black pepper; 1 tbsp neutral oil for the pan; 1 tbsp crispy sage leaves; 0.5 tsp fleur de sel

Perfectly seared duck breast with its lacy skin intact, sliced thin and arranged over a silken parsnip-Gruyère purée. A jewel-toned cherry-walnut gastrique provides tart-sweet contrast, while crispy parsnip chips add textural complexity to this quintessentially French autumn entrée.

1286cal 59gprotein 98gcarbs 76gfat 12min prep 28min cook 2serves

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