Ingredients

1 duck breast

2 heirloom carrots

1 leek

3 parsnips, peeled and chopped

1 cup milk

1 cup red wine

3 cloves of garlic

1 shallot, minced

1 tbsp butter

1 bunch thyme

Salt and pepper

Olive oil

 

Method

Preheat oven to 400°F. Slice carrot and leek in half, place on a sheet pan with a crushed clove of garlic. Drizzle with olive oil, season with salt and pepper and thyme and roast in the oven, about 30-40 minutes.

Add the parsnips to a pot over medium heat, add milk and season with salt and pepper. Cover and let simmer until most of the milk is gone and the parsnips are very soft, 15-20 minutes.

Score the skin of the duck breast and place skin side down on a cold pan, place the pan over a low heat for about 15 minutes, until the skin has rendered off most of the fat and is golden brown and crispy. Pour off some of the fat every 5 minutes, you can drizzle it over the leek and carrot.

Once the parsnips are cooked and soft, transfer to a blender and puree until smooth, you can pass the puree through a sieve for an added smoothness, or serve as is.

When the duck is ready, transfer to a small sheet pan and roast skin side up in the oven for about 5 minutes. To make the jus, pour off most of the fat from the duck pan, then add the shallot, garlic, thyme and red wine and let reduce over a high heat for about 5 minutes. Once reduced by half, lower the heat and whisk in the butter until the sauce coats the back of a spoon.

Pull the duck from the oven and allow it to rest for 3-5 minutes before slicing.

 

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