Duck Breast with Parsnip Purée and Red Wine Reduction

Name: Duck Breast with Parsnip Purée and Red Wine Reduction
Prep time: 40 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 50 g shallots; 30 g olive oil; 125 g wine; 250 g water; ½ heaped tsp chicken stock paste, homemade; ¾ tsp fine sea salt; 4 duck breasts, skin on; 4 pinches ground black pepper; 40 g unsalted butter; 400 g parsnips

4.7 (3 ratings)

Difficulty medium

Preparation time 40 min

Total time 50 min

Serving size 4 portions

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