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Dark Luxe

Crispy Duck Breast, Parsnip Purée & Blackberry Gastrique

High iron, rich flavour, balanced by berry sharpness. The cold-pan render technique delivers impossibly crisp skin with a dark purple gastrique drizzle.

Prep 10m
Cook 20m
Serves 2
Rachel's 9/10
£9.50 /portion
gluten-free iron-rich high-protein date-night autumn
Iron-Rich High Protein (>50g)
650 kcal
Protein 45g
Fat 34g
Sat 12g Omega-3 0.3g
Carbs 38g
Fibre 10g Sugar 18g
Fibre 10g
Sugar 18g
Sodium 390mg
Vitamin A 20%
Vitamin C 40%
Vitamin D 5%
Vitamin K 25%
Vitamin B6 30%
Vitamin B12 25%
Folate 30%
Iron 40%
Calcium 8%
Magnesium 20%
Potassium 30%
Zinc 30%
Selenium 45%
Servings
2

Ingredients

Protein

  • 450g Duck Breast — 2 large, skin-on

Fresh

  • 500g Parsnips — peeled and chopped
  • 125g Blackberries

Pantry

  • 30ml Red Wine Vinegar
  • 15g Honey
  • 15g Butter
  • 30ml Milk

Method

01

Score duck skin in a tight crosshatch pattern, cutting through the fat but not into the flesh. Peel and chop parsnips.

Deep scoring helps the fat render out — more surface area means crispier skin.
02

Place duck breasts skin-side down in a cold pan. Turn heat to medium. Render for 10–12 minutes until the skin is deeply golden and crisp. Flip and cook flesh side for 3–4 minutes. Rest for 10 minutes.

Starting cold is essential — it melts the fat slowly for maximum crispness.
03

Boil parsnips until falling apart, about 12 minutes. Drain well. Blend with milk and butter until silky smooth.

04

Pour off most of the duck fat from the pan (save it — it's liquid gold). Add vinegar and honey to the pan. Bubble until syrupy, about 1 minute. Add blackberries and crush slightly with a spoon.

The gastrique should be glossy and coat the back of a spoon.
05

Swoosh parsnip purée across each plate. Fan sliced duck breast over the purée, skin-side up. Drizzle the dark purple blackberry gastrique over and around.

Modern European · dinner