Seared Duck Breast over Parsnip Purée with Port Reduction

Parsnip purée and seared duck breasts—now this is an elegant pairing. Many home cooks shy away from searing duck breasts (or roasting a whole duck), thinking it is challenging, when, in fact, it isn’t. The trick is to be organized, have a good-quality sauté pan, and cook the duck breasts slowly over medium heat to achieve a bronzed, crisp skin. With the breasts cooked skin-side down, the fat is rendered, spooned off, and saved. Don’t discard that fat! It is a treat to have some on hand for