Parsnips baskets, morel and duck breast
For parsnip preparations
- 4 large parsnips
- 20cl (7 fl oz/ 3/4 cup plus 1 ½ Tbsp) single cream
- 1L (35 fl oz/ 3,5 cups) sunflower oil
- Salt and pepper
For the duck breast with Morels
- 1 duck breast
- A dozen of dried Morels
- A bowl of milk
- Salt and pepper
Recipe by our partner blogger
For the parsnips preparations
1. Clean and peel the parsnips. Set the peels aside.
2. Heat up the oil in a large pot or a deep-fryer. When the oil is hot, gently dip the peels and let them brown for about 3 minutes, then remove from the oil. Sprinkle salt over the chips and set aside.
3. Cut off the larger end of the parsnips and cut a slice of about 3 centimetres thick. Scoop the inside of the parsnip slices with a small spoon or a melon baller, but not all the way through. Keep the trimmings for later use (puree).
4. In a large saucepan, put the remaining parsnips cut into small pieces and cover with water. Add salt. Bring to a boil and cook for about 20 minutes until the parsnip is tender. Drain the parsnip pieces and puree them with heavy cream. Season to taste and set aside.
5. Melt butter in a pan and add the parsnip slices. While they are cooking, drizzle melted butter over the slices and turn them several times. Cook until they can be pierced with a knife, about 10 minutes, and remove from the heat.
6. Fill the slices with the parsnip puree and top with a parsnip chip.
For the duck breast
7. Rehydrate the Morels in a bowl of warm milk for about 20 minutes.
8. In the meantime, remove the excess fat on the sides of the breast using a sharp knife and score across the duck skin in a grid pattern.
9. Preheat a frying pan. Lay the duck filet in the pan skin-side down and fry for about 5 minutes until golden brown. Remove the duck breast and discard any excess fat from the bottom of the pan.
10. Deglaze the pan with cream and add morels. Pour the mixture into a small pot and let the cream reduce.
11. Lay the breast back in the frying pan and let it cook for an additional 4 minutes.
Slice the duck breast and arrange the slices in 4 plates with the parsnips. Drizzle morel cream over the duck breast. Serve hot.
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