Crispy Roast Duck Breasts with Parsnip Purée

The duck breasts I use for this recipe are called magrets. This is a duck breast that has been completely removed from the bone and has no wing attached. This breast can then have the skin removed or left on. I prefer to leave the skin on, as this gives a crispy finish. Magret duck breasts usually come vacuum-packed from France and are ready to cook. If you can’t get magrets, simply roast duck breasts still on the carcass, then remove them from the bone once cooked and rested.