Compatible versions
Duck Breast with Parsnip Purée and Red Wine Reduction
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 50 g shallots, halved
- 30 g olive oil
- 125 g wine
- 250 g water
-
½
heaped tsp chicken stock paste, homemade (see tip)
or ½ chicken stock cube (for 0.5 l), crumbled - ¾ tsp fine sea salt, plus 4 pinches
- 4 duck breasts, skin on (approx. 170 g each)
- 4 pinches ground black pepper, plus ¼ tsp
- 40 g unsalted butter, diced
- 400 g parsnips, cut in pieces (3 cm)
- Nutrition
- per 1 portion
- Calories
- 1895.3 kJ / 453 kcal
- Protein
- 34.7 g
- Carbohydrates
- 21.2 g
- Fat
- 23 g
- Saturated Fat
- 8.5 g
- Fibre
- 5.4 g
- Sodium
- 698.1 mg
In Collections
Alternative recipes
Parsnip Soup with Caramelised Onions
55 min
Poached Cod with Beurre Blanc and Tenderstem Broccoli
1 godz. 20 min
Elderflower Basil Gin Fizz
10min
Maple and Spice Glazed Ham
2 godz. 20 min
Virgin Lemon and Thyme Cocktail
45 min
Salmon with Lemon Hollandaise, Asparagus and Rice
45 min
Herb Crusted Lamb with Pea Purée and Asparagus
50 min
Cullen Skink
45 min
Duck Breast, Red Cabbage and Celeriac
1h 35 min.
Scallops with Parsnip Purée and Pancetta Crumbs
30 min
Maple and Pecan Steamed Puddings
1h 25min
Whipped Feta and Mascarpone with Chilli Sesame Honey
40 min