Braised Sunchokes w/Almonds, Cream, Sherry, Parsley, and Duck Breast

Name: Braised Sunchokes w/Almonds, Cream, Sherry, Parsley, and Duck Breast
Ingredients: Butter; 4 duck breasts (10 oz | 280 g each); ½ bunch parsley (1 oz | ½ cup | 30 g), stemmed, leaves left whole; ½ cup (75 g) almonds, roughly chopped; 1 orange (3 fl oz | 90 ml), zest and juice; 1 lemon (1½ fl oz | 45 ml), zest and juice; Olive oil; 1 onion (½ lb | 1 cup | 230 g), cut into thin slices; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup (120 ml) sweet sherry; 10 to 15 sunchokes (2 to 2½ lb | 910 g to 1.2 kg), cut into 1-inch (2.5-cm) pieces; 1 cup (240 ml) cream; 1 cup (240 ml) stock or water; 1 cup (240 ml) stock or water

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

In this recipe you can add almonds to the braise, which softens them like the sunchokes. I prefer leaving them crispy and tossing them with the parsley as a salad on top of the duck breast. I leave this up to you. If you don’t have sweet sherry on hand, you can substitute ½ cup (120 ml) white wine with 2 Tbsp (30 ml) of bourbon or brandy.

Ingredients

Main course
Gluten-free
Winter

Ingredients

Method