Imagine serving a dish so spectacular, it transforms your dining room into a high-end French restaurant, with golden-crisp duck skin, silky parsnip puree, and a luxurious port reduction that gleams like liquid gold. This Roast Duck with Parsnip Puree and Port Reduction Sauce isn't just a meal—it's a culinary masterpiece that will have your guests wondering if a Michelin-starred chef secretly invaded your kitchen.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole duck
- 2 cups of parsnips, peeled and chopped
- 1/2 cup of heavy cream
- 1 cup of port wine
- 2 tablespoons of honey
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Remove the duck from refrigerator 1 hour before cooking to bring it to room temperature. Pat the duck dry thoroughly with paper towels, ensuring the skin is completely dry.
- Preheat the oven to 425°F (220°C). Using a sharp knife, carefully score the duck skin in a diamond pattern, being careful not to cut into the meat. This helps render the fat and create a crispy skin.
- Season the duck generously inside and out with salt and pepper. Place the duck breast-side up on a rack in a roasting pan, ensuring it's positioned to allow fat to drain during cooking.
- Roast the duck for 45 minutes, then reduce the oven temperature to 350°F (175°C). Continue roasting for an additional 30-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- While the duck is roasting, prepare the parsnip puree. Boil the chopped parsnips in salted water until tender, approximately 15-20 minutes. Drain well and return to the pot.
- Add heavy cream to the parsnips, and using an immersion blender or food processor, blend until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- For the port reduction sauce, pour the port wine and honey into a saucepan. Simmer over medium heat, stirring occasionally, until the sauce reduces by half and becomes syrupy, about 15-20 minutes.
- Once the duck is cooked, remove from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute and makes carving easier.
- Carve the duck into serving pieces. Spread the warm parsnip puree on plates, arrange duck pieces on top, and drizzle with the port reduction sauce.
- Garnish with fresh thyme leaves and serve immediately, ensuring each plate has a beautiful presentation of crispy duck, creamy parsnip puree, and glossy port sauce.
Tips
- The key to crispy duck skin is absolute dryness. Pat the duck thoroughly with paper towels and let it air-dry for best results.
- Scoring the skin in a diamond pattern helps render fat and creates that coveted crispy texture. Use a sharp knife and be careful not to cut into the meat.
- Temperature control is crucial. Start at a high heat to crisp the skin, then lower the temperature to cook the meat evenly without burning.
- Always let the duck rest after cooking. This allows juices to redistribute, ensuring each slice is succulent and tender.
- For an extra glossy port reduction, use a high-quality port wine and reduce slowly to concentrate the flavors.
- If you don't have an immersion blender, a food processor or standard blender works perfectly for the parsnip puree.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
