Orange Marmalade and Port Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash

Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0194

By Meeta K. Wolff

Prep Time: 20 minutes

Total Time: 45 minutes

Serves: 2

Ingredients

  • 1 duck breast (about 750g should be fine for 2)
  • 3 + 3 tablespoons orange marmalade
  • Tasmanian Pepper, crushed (crushed black pepper can be substituted)
  • fleur de sel
  • 2 shallots, halved
  • 3 sprigs thyme
  • 125ml Port wine
  • 2 tablespoons olive oil
  • 3 parsnips, peeled and coarsely chopped
  • ½ butternut squash, peeled, coarsely chopped
  • 2 tablespoons truffle butter

Method

  1. Pre-heat oven to 180 degrees C. Prepare the duck breast by patting it dry and trimming off all excess fat. Then using a sharp knife, score across the duck breast 4 times through the skin and fat but just barely to the meat. Rub the skin with salt and crushed pepper.
  2. Heat a frying pan over medium-high heat. Add the shallots and 2 sprigs of thyme to the pans then lay the breast in the pan skin-side down and fry until the skin is brown and crisp, about 4-5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the pan. Turn the breast over and cook for 1 minute.
  3. Before popping the breast into the oven, generously spread 3 tablespoons of the orange marmalade over the skin. Place skin side down on a rack in a roasting tin in the middle of the oven and roast until the desired doneness. See notes below. Remove the duck breast from the roasting pan and cover with aluminum foil. Set aside to rest. Pour off excess fat from the frying pan.
  4. Pour the port wine into the pan and add the remaining 3 tablespoons of orange marmalade. Whisk the sauce over high heat, bring to the boil and cook until the sauce thickens, about 2 minutes. Salt and pepper to taste. Press sauce through a sieve discarding the shallots and thyme. Keep sauce warm.
  5. For the mash mix together the vegetables with the olive oil, a pinch of fleur de sel and the remaining thyme in a bowl. Place in an ovenproof dish and roast for 30 minutes. When the vegetables are tender, transfer to a food processor and process until smooth. Add the truffle butter and whiz a few more times.
  6. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top. Serve with the hot mash, buttered beans the gravy and some extra orange marmalade on the side.

Notes

The desired doneness for a duck breast in the oven:

Rare - 10 minutes

Medium - 15 minutes

Well Done - 18 minutes

All ovens vary in performance, this is a guide only.

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