Compatible versions
Duck Breast with Parsnip Purée and Red Wine Reduction
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 50 g shallots halved
- 30 g olive oil
- 125 g wine
- 250 g water
-
½
heaped tsp chicken stock paste, homemade (see tip)
or ½ chicken stock cube (for 0.5 l) crumbled - ¾ tsp fine sea salt plus 4 pinches
- 4 duck breasts, skin on (approx. 170 g each)
- 4 pinches ground black pepper plus ¼ tsp
- 40 g unsalted butter diced
- 400 g parsnips cut in pieces (3 cm)
- Nutrition
- per 1 portion
- Calories
- 453 kcal / 1895.3 kJ
- Protein
- 34.7 g
- Fat
- 23 g
- Carbohydrates
- 21.2 g
- Fiber
- 5.4 g
- Saturated fat
- 8.5 g
- Sodium
- 698.1 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
