Bitter duck, creamed parsnips and roast potatoes

 

Ingredients (serves 4)

• 4 large Barbary duck breasts ( trimmed of excess fat and the skin side scored )
• 150ml (5 fl oz) red wine
• 400ml (14 fl oz) game consommé or chicken stock
• 1 tablespoon black treacle
• 900g (2lb) parsnips, peeled, quartered and cored
• 1 pint of milk
• 12 medium potatoes ( Maris Piper)
• 100ml Farrington’s rapeseed oil
• salt and ground white pepper

To prepare the roast potatoes

• Preheat the oven to 200°C. Peel and wash the potatoes, cut into equal sized barrel shapes. Place potatoes in cold seasoned water, bring to boil and simmer for 10 minutes. Preheat a roasting tray, add the rapeseed oil and place the potatoes in tray. Roast for 20 minutes until golden brown, turning occasionally.

To prepare the parsnips

• Place the quartered and cored parsnips into a large saucepan and cover with the milk, place with a ‘cartouche’ (a disc of greaseproof paper with a hole in the centre) and bring to the boil and simmer gently for approx 20 minutes or until parsnips are completely tender. Spoon the parsnips into a blender and blitz until smooth, adding some of the cooking milk if required. Season to taste with the salt and ground white pepper. The creamed parsnips can be prepared in advance, refrigerated and then reheated over a gentle heat or in a microwave.

To prepare the ducks

• Place a baking tray in the oven to preheat. Season the breasts with salt and ground white pepper. Heat a frying pan over a medium high heat and place in the breasts, skin side down. Fry for 8-10 minutes, draining excess fat as required. Turn and transfer the breasts to the preheated tray and place in oven for a further 7-8 minutes. Remove from the oven and the tray and allow to rest.

To prepare the sauce

• Boil the red wine in a small saucepan and reduce by two thirds. Pour in the stock or consommé and simmer until a light gravy consistency is obtained.

To complete dish

• Preheat a medium grill. Take rested breasts and brush with black treacle (loosened with a little hot water) place on grill tray. Place under the grill and cook until treacle starts to sizzle. Remove the breasts from the grill and place on a tray to rest for 1 min (N.B be careful as the black treacle will be extremely hot and can cause a nasty burn if you get it on your skin). When rested slice the duck breast into 3 even slices and arrange on the plate with some of the creamed parsnip and roast potatoes. Serve the sauce separately in a gravy boat.