Seared Duck Breast Recipe
Parsnip-Potato Puree, Succotash, Asparagus, Demi Glaze
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Duck Breast
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
Cook the Duck Breast
In a cold skillet, place the duck breast skin-side down. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy. Flip and cook for an additional 3-4 minutes to your desired doneness. Remove from heat and let rest.
Make the Parsnip-Potato Puree
Peel and chop the parsnips and potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and transfer to a blender. Add butter, heavy cream, salt, and pepper. Blend until smooth and creamy.
Cook the Asparagus
Blanch asparagus in boiling water for 2-3 minutes, then transfer to ice water to stop cooking. Drain and set aside.
Plate the Dish
On each plate, spoon a generous portion of the parsnip-potato puree. Arrange slices of the duck breast on top, add succotash on the side, and place the asparagus. Drizzle with demi-glace before serving.
