Duck Breast with Parsnip Purée and Red Wine Reduction

Name: Duck Breast with Parsnip Purée and Red Wine Reduction
Prep time: 40 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 50 g shallots; 30 g olive oil; 125 g wine; 250 g water; ½ heaped tsp chicken stock paste, homemade; ¾ tsp fine sea salt; 4 duck breasts, skin on; 4 pinches ground black pepper; 40 g unsalted butter; 400 g parsnips

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难易度中等

准备时间 40 分钟

总时间 50 分钟

份量 4 portions

食材

50 g shallots, halved
30 g olive oil
125 g wine
250 g water
½ heaped tsp chicken stock paste, homemade (see tip)
或 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)

营养价值: 每 1 portion
热量: 1895.3 kJ / 453 kcal
蛋白质: 34.7 g
碳水化合物: 21.2 g
脂肪: 23 g
饱和脂肪: 8.5 g
纤维: 5.4 g
钠: 698.1 mg