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.