Roast Duck Breast with Sweetcorn and Parsnip Puree

Name: Roast Duck Breast with Sweetcorn and Parsnip Puree
Ingredients: 12 sprigs shiso; Salt; Freshly ground pepper; 1 Small sprig rosemary; 20g Shallots, thinly sliced; 20ml Cabernet Sauvignon vinegar; 12 Chive tips; 120ml Parsnip puree; 30ml Vegetable oil; 1 Garlic clove, crushed; 4 × 20g Slices of foie gras; 200g Fresh duck livers; 25ml Clarified butter; 2 × 200g Barbary duck breasts, with skin on; 2 pieces Duck gizzard confit; 10g Julienne of flat leaf parsley; 180g Shredded duck confit, skin and bone removed; 4 Herb pancakes; 70ml Shiraz jus; 70g Whole, unsalted butter; 180g Fresh sweet corn kernels; 70g Whole, unsalted butter

Preparation info

Serves
4

Difficulty
Complex

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

70g Whole, unsalted butter
180g Fresh sweet corn kernels

Main course

Method

Over a medium heat melt 60g whole unsalted butter in a heavy-based pan until it begins to foam. Add the sweet-corn and sauté without colour until tender for 5-6 minutes. Drain the sweet corn and place in a bowl. Add the shredded duck confit, julienne of flat leaf parsley and