Treacle Duck Breasts with Creamy Date Parsnips

Name: Treacle Duck Breasts with Creamy Date Parsnips
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 400 ml (14 fl oz) tin of game or beef consommé or chicken stock; 150 ml (5 fl oz) madeira or red wine; salt and ground white pepper; milk; 1 tablespoon oil; 900 g (2 lb) parsnips, peeled and quartered; 100 g (4 oz) dates, halved and stoned; 1-2 teaspoons cornflour; 1 tablespoon black treacle; 4 duck breasts

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Although not essential, the wrinkled, toffee-like medjool dates are the best to use for this dish. I’ve also included a rich sauce, which isn’t strictly needed as the date parsnips are very moist, but does add a tasty extra if you want to make it.

Ingredients

900 g (2 lb) parsnips, peeled and quartered
100 g (4

Europe
United Kingdom
Dinner
England
Gluten-free

Method

Cut away the woody core from each of the parsnip quarters and place the parsnips in a saucepan with the dates, pouring over enough milk to cover. Bring to a simmer and cook for 15-20 minutes until the parsnips are completely tender. To make the parsnip purée, spoon the parsnips and dates into a blender and blitz until smooth, adding some of the milk if needed to loosen. Seaso