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Ingredients
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Duck Breast
Glazed Parsnip
Umeboshi Sauce
Garnish
Method
Duck Breast
- 1
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Cook the Duck
Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is golden brown and crispy. Flip the breasts and cook for an additional 3-4 minutes for medium-rare. Remove from heat and let rest.
Glazed Parsnip
- 3
Prepare the Parsnips
Peel and slice the parsnips into even sticks, about 1/4 inch thick.
- 4
Cook the Parsnips
In a saucepan over medium heat, melt the butter. Add the parsnips and cook for about 5 minutes, stirring occasionally until they start to brown. Add the brown sugar, vegetable stock, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer until the parsnips are tender and the liquid has reduced to a glaze, about 15-20 minutes.
Umeboshi Sauce
- 5
Make Umeboshi Sauce
In a small bowl, mix the umeboshi paste with water until smooth. Adjust the consistency by adding more water if necessary.
Garnish
- 6
Prepare Garnish
Rinse the fresh chervil and pat dry. Chop roughly if desired.
