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Crispy Duck with Fruit

Source of Recipe

Russie


List of Ingredients

Crispy Duck with Fruit


1 pound duck breast
1 pound parsnips, peeled, chopped
1 cup chicken broth
3 tsp oil
1 onion, finely chopped
1/2 cup dry white wine or broth
1/4 cup dried apricots, chopped
1 tbs apricot jam
1 tbs red wine vinegar
Chopped parsley



Recipe


HEAT oven to 400 degrees.

Line pan with foil.

Place duck breast on cutting board.

Cover with plastic wrap.

Pound to 1" thickness, make 1/4" deep cut diagonally across skin side of duck breast, 1/2" apart.

Make another set of cuts to create diamond pattern.

In saucepot, heat parsnips and broth to simmering.

Reduce heat.

Partially cover simmer until very tender.

In skillet, heat 1 tsp oil.

Sprinkle duck with 1/4 tsp each salt and pepper.

Add duck to skillet, skin side down.

Cook until crisp and browned.

Turn over, cook until browned.

Transfer to pan, skin side up.

ROAST 7 min. or until desired doneness.

Transfer to cutting board, tent with foil.

Drain all but 1 tsp fat from skillet.

Add onion to skillet.

Cook until browned.

Add wine or broth and dried apricots, chopped.

Cook until wine is reduced by half.

Stir in apricot jam, vinegar and 1/8 tsp each salt and pepper.

Cook until jam is melted.

Remove from heat, transfer cooked parsnips to food processor along with 1/4 cup cooking liquid, remaining oil and 1/8 tsp salt.

Pulse until smooth.

Divide parsnips between 2 plates.

Thinly slice duck breast, arrange duck on top of parsnips.

Top with apricot sauce, garnish with parsley, then SERVE...