Sugar and spice crusted duck with parsnip puree - Jill Dupleix - Good Living Winter
4 duck breasts
1 tsp black peppercorns
1 tsp juniper berries
1 tspn cumin seeds
1 tsp caraway seeds
Sea Salt and Pepper
600g parsnips, peeled and chopped
1 tbspn butter
Preheat oven to 200c. Score the skin of the duck in a diamond pattern. Crush the peppercorns, juniper berries, cumin and caraway seeds and 1 tspn salt and place on a plate. Gently press the skin into the spices.
Heat a dry, non-stick frying pan and cook the duck skin side down for 5-6 minutes over a gently heat until crisp. Turn once & cook for 3 minutes. Pour off the fat as it renders to prevent it burning.
Cook the parsnip in simmering salted water for 15 minutes until tender.
Transfer the duck to the oven, skin side up, scatter with brown sugar and bake for 10 minutes, then rest. Drain the parsnip and puree with butter, nutmeg, salt and pepper to taste and sufficient milk to make it smooth.
Carve the duck thickly and serve on the puree.