Name: Parsnip Purée w/Duck Breast, Radicchio, and Cranberry Relish
Ingredients: 4 duck breasts (8 to 10 oz | 230 to 280 g each); 8 to 10 parsnips (about 2 lb | 910 g), ends cut off, peeled and cut into chunks; 1 cup (240 ml) cream; 2 star anise (optional); 1 head radicchio, cored and leaves cut into petals; Freshly ground black pepper; ¼ cup (50 g) sugar; ½ cup (120 ml) olive oil, plus more as needed; 2 tsp (12 g) salt, plus more as needed; Zest and juice of 2 oranges; 12 oz (340 g) cranberries, washed and sorted; 1 tart apple (½ lb | 230 g), cored and cut into large chunks; 1 onion (½ lb | 1 cup | 230 g), cut into thin slices; 1 cup (240 ml) white wine

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

This is one of my favorite dishes to make about a week after Thanksgiving when there’s still some cranberry relish and we are all ready for some seriously Christmasy flavors. Feel free to substitute 1 cup (450 ml) of leftover relish if you have it. If you don’t, follow these instructions and know that you can scale up the recipe as needed. This relish keeps for weeks, so don’t be shy. The orange in the parsnip purée will go well with all of the variations that follow, but feel free to leave