Duck Breast with Parsnip Purée and Red Wine Reduction

Duck Breast with Parsnip Purée and Red Wine Reduction

4.9 30 ratings

Подготовка 40 min

Всего 50 min

4 portions

Ingredients

shallots halved
50 g
olive oil
30 g
wine
125 g
water
250 g
chicken stock paste, homemade (see tip)
½ heaped tsp
½ chicken stock cube (for 0.5 l), crumbled
fine sea salt plus 4 pinches
¾ tsp
duck breasts, skin on (approx. 170 g each)
4
ground black pepper plus ¼ tsp
4 pinches
unsalted butter diced
40 g
parsnips cut in pieces (3 cm)
400 g

Difficulty

medium

Nutrition per 1 portion

Sodium 698.1 mg

Protein 34.7 g

Calories 1895.3 kJ / 453 kcal

Fat 23 g

Fibre 5.4 g

Saturated Fat 8.5 g

Carbohydrates 21.2 g

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5 Ingredients 70 Recipes
UK and Ireland

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