Seared Duck Breast over Parsnip Purée with Port Reduction

Preparation info
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By Diane Morgan

Published 2012

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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