Duck with cassis-figs and parsnip purée

Duck with cassis-figs and parsnip purée

17 ratings

Johann Lafer


„Life is too short to eat bad food. That’s why I say, cook something nice and eat well!“

Difficulty

Medium 👍
20
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4
duck breasts
4
figs, small and ripe
300 g
parsnips
40 g
shallots
80 g
butter (divided)
1½ tbsp
white wine
150 ml
heavy cream
1
lemon (juice and zest, divided)
9 tbsp
vegetable stock
1 tbsp
powdered sugar
200 ml
red wine
100 ml
cassis syrup
1 sprig
rosemary
1 sprig
thyme, more for garnish
salt and pepper
nutmeg to taste
vegetable oil for frying
Metric
Imperial
  • 4  duck breasts
  • 4  figs, small and ripe
  • 300 g parsnips
  • 40 g shallots
  • 80 g butter (divided)
  • 1½ tbsp white wine
  • 150 ml heavy cream
  • 1  lemon (juice and zest, divided)
  • 9 tbsp vegetable stock
  • 1 tbsp powdered sugar
  • 200 ml red wine
  • 100 ml cassis syrup
  • 1 sprig rosemary
  • 1 sprig thyme, more for garnish
  • salt and pepper
  • nutmeg to taste
  • vegetable oil for frying

Utensils

  • frying pan
  • large saucepan
  • oven
  • vegetable peeler
  • potato masher
  • aluminium foil
  • small saucepan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Pinot noir
A delicate pinot noir will play off the savory, fruity notes of this dish deliciously.

Nutrition per serving

Cal
700
Protein
27g
Fat
44g
Carb
41g

Step 1/5

Preheat oven to 150°C/300°F. For the parsnip purée, peel parsnips and cut into medium-sized cubes. Finely dice shallots. Sauté parsnips and shallots in butter until translucent, then deglaze with white wine. Season with salt, nutmeg, and lemon juice. Add heavy cream, vegetable stock, season with pepper, and let simmer for approx. 15 min. at low heat until soft. Stir occasionally. Mash with potato masher. Set aside and keep warm.
  • 300 parsnips
  • 40 shallots
  • 50 butter
  •  tbsp white wine
  • ¼ lemon (juice)
  • 150 ml heavy cream
  • 9 tbsp vegetable stock
  • salt and pepper
  • nutmeg to taste
  • large saucepan
  • oven
  • vegetable peeler
  • potato masher
  • cooking spoon
  • cutting board
  • knife

Preheat oven to 150°C/300°F. For the parsnip purée, peel parsnips and cut into medium-sized cubes. Finely dice shallots. Sauté parsnips and shallots in butter until translucent, then deglaze with white wine. Season with salt, nutmeg, and lemon juice. Add heavy cream, vegetable stock, season with pepper, and let simmer for approx. 15 min. at low heat until soft. Stir occasionally. Mash with potato masher. Set aside and keep warm.

Step 2/5

For cassis-figs, peel figs. Caramelize powdered sugar in a small saucepan, then deglaze with red wine and cassis syrup. Add butter, lemon zest, and let simmer at medium-high heat for approx. 10 – 15 min., until reduced. Marinate figs in cassis reduction and set aside.
  • 4 figs, small and ripe
  • 1 tbsp powdered sugar
  • 200 ml red wine
  • 100 ml cassis syrup
  • 30 butter
  • 1 lemon (zest)
  • vegetable peeler
  • small saucepan
  • cooking spoon

For cassis-figs, peel figs. Caramelize powdered sugar in a small saucepan, then deglaze with red wine and cassis syrup. Add butter, lemon zest, and let simmer at medium-high heat for approx. 10 – 15 min., until reduced. Marinate figs in cassis reduction and set aside.

Step 3/5

Make cross-wise incisions along the skin of the duck breasts. Be sure not to cut through the skin. Season with salt and pepper. In a large frying pan greased with vegetable oil, sear skin side of duck breasts together with rosemary and thyme over medium-high heat for approx. 1 – 2 min., or until crispy. Transfer pan to preheated oven and bake at 150°C/300°F for approx. 12 – 15 min. until cooked through but still tender and pink inside. Remove from oven, wrap in aluminum foil, and let rest for approx. 5 min.
  • 4 duck breasts
  • 1 sprig rosemary
  • 1 sprig thyme
  • salt and pepper
  • vegetable oil for frying
  • frying pan
  • aluminium foil
  • cutting board
  • knife

Make cross-wise incisions along the skin of the duck breasts. Be sure not to cut through the skin. Season with salt and pepper. In a large frying pan greased with vegetable oil, sear skin side of duck breasts together with rosemary and thyme over medium-high heat for approx. 1 – 2 min., or until crispy. Transfer pan to preheated oven and bake at 150°C/300°F for approx. 12 – 15 min. until cooked through but still tender and pink inside. Remove from oven, wrap in aluminum foil, and let rest for approx. 5 min.

Step 4/5

To serve, slice duck breast and halve figs. Arrange on serving plates together with parsnip puree, then drizzle with cassis reduction and sprinkle with thyme.
  • thyme for garnish
  • cutting board
  • knife

To serve, slice duck breast and halve figs. Arrange on serving plates together with parsnip puree, then drizzle with cassis reduction and sprinkle with thyme.

Step 5/5

Enjoy!

Enjoy!