Roast Duck Breast, pureed and roasted parsnip
Serves 4
Ingredients:
4 Duck Breast
2 parsnips ( for the roast)
4 Parsnips ( for the purée)
50g butter
½ pint milk
1 bunch parsley
1 courgette
1 pkt spinach
20g butter
Method
Peel the all the parsnips, cut into nice even big wedges, once you have all the wedges, put 16 to the side for the roasted parsnips. With the remaining wedges and the trimmings you have left over.
For the puree, heat some butter in a pan, add the parsnips and fry, giving no colour, when well fried off, add the milk. Cook the parsnips until soft, then using a food processor, blend well, then pass through a sieve, season to taste.
Cook the wedges in boiling salted water, only for a few minute as you only want to half cook., then take out and put into ices salted water, drain as soon as cold.
When you come to dress the plate, colour the parsnips off in a hot pan with a little olive oil, and once they are starting to colour then add the butter, turn the heat down and continue to cook until golden brown all over.
Cop the parsley roughly. Slice the courgettes evenly and thinly, then cook in boiling salted water for a couple of minutes, then put into iced salted water, drain as soon as cold.
Pick, wash and cook the spinach in the same water as the courgette, but literally in and out for seconds until wilted., drain and squeeze the excess water from the spinach
Season the duck on both sides, place in hot frying pan, skin side down, then turn over get a nice golden colour, then back onto the skin side, then place in the oven for 3-4 minutes, take out and then let it rest.
Put some puree on the plate, pull down the sauce with the back of a spoon. Re-heat the spinach with a little butter, then put some at the bottom of the puree, re-heat the parsnips wedges, add a little parsley, and place onto the plate. Slice the duck, place on top of the spinach, adding a few courgettes over and around
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel : 01412483801 e : info@brianmaule.com www.brianmaule.com
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here