Seared Duck Breast Recipe

Directions

1. 1

   Prepare the Parsnip Purée

   Peel and chop the parsnips into small pieces. In a pot, add the parsnips, heavy cream, one tablespoon of butter, and salt. Cover with water and bring to a boil. Cook until the parsnips are tender, about 15-20 minutes. Drain and return to the pot. Purée until smooth using an immersion blender or a food processor. Adjust seasoning with salt and pepper, then set aside.

2. 2

   Cook the Duck Breast

   Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Place the duck breast skin-side down and sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck and cook for another 4-6 minutes for medium-rare. Remove from the skillet and let rest for 5 minutes before slicing.

3. 3

   Make the Chocolate Balsamic Sauce

   In the same skillet, reduce the heat to medium and add the balsamic vinegar, scraping up any browned bits from the pan. Allow it to simmer for about 2-3 minutes until slightly thickened. Stir in the chopped dark chocolate until melted and well combined. Remove from heat and stir in the remaining tablespoon of butter.

4. 4

   Plate the Dish

   On each plate, spread a generous spoonful of parsnip purée. Slice the duck breast and arrange it on top of the purée. Drizzle the chocolate balsamic sauce over the duck and serve immediately.