Long Island Duck Breast Recipe

Preparation

1. 1

   Prepare the Duck Breasts

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

2. 2

   Cook the Duck Breasts

   In a skillet over medium heat, add olive oil. Place the duck breasts skin-side down and cook for about 8-10 minutes until the skin is crispy. Flip and cook for another 5-7 minutes until the desired doneness is reached. Remove from heat and let rest.

3. 3

   Make the Parsnip Puree

   In a saucepan, boil the parsnips in salted water until tender, about 15 minutes. Drain and return to the pot. Add butter and heavy cream, then blend until smooth. Season with salt to taste.

4. 4

   Sauté the Brussels Sprouts

   In a separate pan, lightly sauté the shaved Brussels sprouts in a bit of olive oil until just tender, about 3-5 minutes. Season with salt and pepper.

5. 5

   Plating

   Slice the duck breasts and arrange them on plates. Add a generous scoop of parsnip puree, top with sautéed Brussels sprouts, and sprinkle with pomegranate seeds.