roast duck with parsnip puree and port reduction sauce
Roast duck with parsnip puree is perfect for a fancy dinner party. Duck legs make a great alternative to the usual breasts.
- 1 Tbsp olive oil
- 2 Tbsp shallots minced
- 1/2 cup port wine
- 1/2 cup chicken stock
- 1 sprig fresh thyme
- salt to taste
- 1 Tbsp butter
- Concentrated veal stock if you have it
- The gelatin from the sous vide duck
- 2 parsnips peeled and chopped
- 1 medium yellow flesh potato peeled and chopped
- 1 Tbsp butter
- 1/4 cup warmed milk or more
Vac-pack the duck legs individually.
Cook, sous vide at 165F for 10 hours. Refrigerate after cooking.
To warm, season generously with salt and pan fry until brown then finish re-heating in a 350F oven or broil until golden (beware of smoke).
Heat the oil in a small saucepan. Add the shallots and sweat until translucent.
Add the chicken stock, veal stock if using, port wine, whole thyme sprig and gelatin from the duck (this will make sense once you've cooked the duck).
Reduce sauce to about 1/3 of the initial volume over medium low heat. This will take about 20-25 minutes.
Strain and return to the saucepan. Add salt to taste. Stop here if you will re-heat the sauce.
Just before serving heat the sauce and then, off heat, stir in 1 Tbsp butter to enrich.
The parsnip puree
Cook the parsnips in salted water for 15 minutes.
Add the potatoes and cook another 15 minutes.
Drain, transfer to a food processor and stir in the butter and milk. Whip the parsnip puree, adding additional milk as needed to make a smooth puree. Season with salt.
Warm the sauce.
Warm the parsnip puree.
Brown and warm the duck.
Spoon parsnip puree in the centre of the plate.
Place duck over the puree.
Spoon sauce around the duck.
This recipe is written for two portions. It scales perfectly so just double, triple or quadruple as needed.
Concentrated veal stock takes this up to the next level of wow.
The brussel sprouts shown in the picture are simply a few brussel sprouts leaves barely cooked in a bit of butter.