Crispy Long Island Duck Breast with Parsnip Purée, Duck Confit, and Spiced Cherry Glaze
The Black Duck - NYC
While most of the dishes at Hector Tice’s Beard House lunch featured seafood, this duck dish stood out as a warming and satisfying main course that’s perfect for winter.
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
- Salt and freshly ground white pepper, to taste
- 1/2 cup diced Spanish onions
- 2 cups canned cherries in syrup
- 1 cup chicken stock
- 2 tablespoons cherry vinegar
- 2 tablespoons brandy or Cognac
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon brown sugar
- 1 cinnamon stick
- 1 teaspoon ground nutmeg
- 1 teaspoon Sriracha sauce
- 2 duck breast halves
- Salt and freshly ground pepper, to taste
- 2 duck legs confit
To prepare the parsnip purée, put the parsnips, heavy cream, milk, and butter into a medium saucepan. Bring to a boil, and then cook over low heat until the parsnips are tender, about 12 to 15 minutes. Drain parsnips and save cooking liquid. Purée the parsnips in a food processor, adding just enough of the cooking liquid to make a smooth purée. Season with salt and white pepper.
To prepare the glaze, sauté the onions for 2 to 3 minutes over medium heat, until golden. Add the cherries, chicken stock, vinegar, brandy, garlic, ginger, brown sugar, cinnamon, nutmeg, brown sugar, and hot sauce. Bring to a simmer and cook for 10 to 15 minutes, or until you get a smooth, thick purée.
To prepare the duck breasts, use a sharp knife to score the duck skin in a criss-cross pattern. Be careful not to cut through the skin into the flesh. Season with salt and pepper. Heat a nonstick skillet or pan over medium-high heat. When the pan is hot, place the duck breast in the pan skin-side down. Cook until the skin is golden and crispy, about 5 minutes. Carefully pour the fat out of the pan. Flip over the breast and cook until medium rare, about 7 to 8 minutes. (A thermometer inserted into the meat should read 128ºF to 130ºF.) Cook a little longer depending on the size of the duck breast, or desired temperature. Remove the breast from the pan and allow to rest for a few minutes.
Slice the duck breast thinly on the diagonal and serve immediately with warm confit leg over parsnip purée. Drizzle glaze around the duck to keep the skin crispy.