1 duck breast
2 heirloom carrots
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
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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