Compatible versions
Duck Breast with Parsnip Purée and Red Wine Reduction
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 50 g shallots, halved
- 30 g olive oil
- 125 g wine
- 250 g water
-
½
heaped tsp chicken stock paste, homemade (see tip)
or ½ chicken stock cube (for 0.5 l), crumbled - ¾ tsp fine sea salt, plus 4 pinches
- 4 duck breasts, skin on (approx. 170 g each)
- 4 pinches ground black pepper, plus ¼ tsp
- 40 g unsalted butter, diced
- 400 g parsnips, cut in pieces (3 cm)
- Nutrition
- per 1 portion
- Calories
- 1895.3 kJ / 453 kcal
- Protein
- 34.7 g
- Carbohydrates
- 21.2 g
- Fat
- 23 g
- Saturated Fat
- 8.5 g
- Fibre
- 5.4 g
- Sodium
- 698.1 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Broccoli and Apple Salad
5min
Sausage and Fennel Orzotto
50min
Salmon with Lemon Hollandaise, Asparagus and Rice
45min
Guinness® Bread
1h 45min
Poached Cod with Beurre Blanc and Tenderstem Broccoli
1h 20min
Fish Burger with Salt and Vinegar Shoestring Potatoes
45min
Quick Yoghurt Flatbreads with Smoked Salmon and Cream Cheese
25min
Bacon and Cabbage Risotto
1h
Lemon Garlic Salmon
2h 20min
Scallops with Parsnip Purée and Pancetta Crumbs
30min
Duck Breast, Red Cabbage and Celeriac
1h 35min
Porcini and Pancetta Risotto - Risotto con porcini e pancetta
30min