Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan

Author:Diane Morgan [Morgan, Diane]
Language: eng
Format: azw3
ISBN: 9781452108476
Publisher: Chronicle Books LLC
Published: 2012-09-13T16:00:00+00:00

1 Position a rack in the center of the oven and preheat to 400°F/200°C/gas 6. Place a wire rack large enough to hold the duck breasts in a rimmed baking sheet.

2 Using a sharp knife, score a ½-in/12-mm crosshatch pattern in the skin of each breast. Pat dry with paper towels. Season both sides generously with salt, pepper, and nutmeg.

3 Heat a 12-in/30.5-cm heavy-bottomed sauté pan over medium-low heat. Add the oil and swirl to coat the pan bottom. Carefully arrange the duck breasts, skin-side down, in the pan and sear them, moving them every few minutes with a flexible spatula for even browning and to ensure they aren’t sticking to the pan. As the fat is rendered from the breasts, use a large spoon to transfer the excess to a small heatproof bowl and reserve for another use. Cook the duck until the skin is beautifully bronzed and crisp, 20 to 25 minutes. Turn the breasts flesh-side down and cook for 1 minute, just enough to barely sear the flesh. Transfer the breasts to the wire rack, skin-side up. Using an instant-read thermometer, check the temperature of the duck. It should be about 120°F/48°C.

4 Put the duck breasts in the oven and roast until they register 125°F/52°C for a rosy medium-rare. This should take about 7 to 10 minutes. Remove from the oven and let rest for 5 to 10 minutes.

5 While the duck breasts are roasting and then resting, prepare the pan sauce. Pour off all but 1 tbsp of the duck fat from the sauté pan, leaving behind the crusty brown bits. Place the pan over medium heat, add the shallot and garlic, and sauté, stirring constantly, until the shallot and garlic are just coated with the oil, about 30 seconds. Add the port, increase the heat to medium-high, and scrape the pan bottom with a wooden spoon to release the brown bits. Boil until the port is reduced by half, about 2 minutes. Add the stock and boil until the liquid is reduced to ½ cup/120 ml. Reduce the heat to low and stir in the thyme and lemon juice. Add the butter, 1 tbsp at a time, and swirl with the spoon until emulsified. Season with salt and pepper. Cover and keep warm while you slice the duck breasts.

6 Transfer the duck breasts to a carving board and cut on the diagonal across the grain into thin slices. Divide the parsnip purée among warmed dinner plates, placing it in the center of each plate. Fan the duck slices over the top, dividing them evenly. Drizzle with the sauce and serve immediately.

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