Roast Duck Breast with Sweetcorn and Parsnip Puree

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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

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