Unpack this Christmas with delicious duck breast fillet with port sauce. Serve it on a bed of parsnip puree with a pinch of Zeeland Salt Black Garlic. The sweet taste of the garlic goes wonderfully with the port sauce, taking the dish to the next level. Will you make this topper as a main dish this Christmas? Let us know!
4
Average
30 minutes
Take the duck breast fillets and make crosswise incisions in the fat side. Turn the fillets over and coat the meat side with a generous pinch of Sea Salt Pure and Sea Salt Black Pepper. Then heat a pan with the butter. Place the duck breast fillets in this on the fat side. Let this cook for 10 minutes so that the skin is nicely browned. Then start with the parsnip puree. To do this, peel the parsnip, cut it into cubes and put the cubes in a pan. Add the milk, cream, garlic, 1 bay leaf, Zeeland Salt Black Garlic and Zeeland Salt Black Pepper. Let this simmer for 15 minutes. Then slice the fennel and fry it until tender in a clean pan. When the duck is done, place it in aluminum foil and let it rest for 10 minutes. Put a splash of water in the pan the duck was cooked in and add mustard and blackberry jam. Then mix broth, cloves and 1 bay leaf into the mixture. Finally, add the port and let the mixture thicken to the desired consistency. If desired, season with Zeeland Salt Pure and Zeeland Salt Black Garlic. For the parsnip puree, blend all ingredients from the pan except the bay leaf. Add a little extra milk if necessary for an extra smooth puree. As a final step, remove the duck breast from the aluminum foil and slice it. Dress the plate nicely with the puree, fennel and duck breast. Pour the port sauce on top and garnish with a sprig of rosemary.
Enjoy your meal!
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Credits header: © iStock – gheckophotos
