Duck with roasted grape & parsnip
22nd December 2015

Duck with roasted grape & parsnip

By Richard Photography by Richard
 

I’m really enjoying focusing on using less ingredients in my cooking at the moment, and really trying to do them justice. This dish is one of those experiments: 3 distinct flavours, with the one aromatic herb to link them together.

I love the contrasting super sweet & juicy grapes with the darker, gamier duck, and the parsnips provide a great textural base, as well as contributing their earthy flavour.

The duck isn’t a true confit – mostly out of laziness, rather than a considered choice – but it tastes great, and makes this recipe remarkably straightforward!

Ingredients

Serves 4
  • --
  • 4 legs of duck, skin on
  • salt & pepper to taste
  • duck fat (i used the trimmings from the legs)
  • vegetable oil (to top up
  • 8 sprigs of thyme
  • 2 cinnamon sticks
  • 6 parsnips, cut into large rough batons
  • 500g of grapes (green & red)

    Method

    • --
    • For the parsnips & grapes:
    • 1. Preheat the oven to 170° (fan bake)
    • 2. Toss the parsnips, grapes & a couple of thyme sprigs in a roasting dish with a good slug of olive oil.
    • 3. Roast for about 30 minutes, until the grapes have started to brown and burst
    • --
    • For the duck:
    • 1. Rub sea salt & ground pepper into the skin of the duck legs, and rest in the fridge over night.
    • 2. Render the fat from the trimmings of the legs (I didn't get quite enough from this, so I topped up with 1/4 cup of vegetable oil).
    • 3. Preheat the oven to 170° (fan bake)
    • 4. Bring the fat / oil up to a medium temperature in a heavy based frying pan.
    • 3. Pat dry the duck legs, and place them skin-side down in the pan, along with a few sprigs of thyme and the cinnamon sticks.
    • 4. Fry gently until the skin is crispy and golden (about 6 minutes).
    • 5. Turn the legs over (skin-side up) & loosely cover the pan with tin-foil
    • 6. Place the pan in the oven with the parsnips, for 15 minutes (or until cooked to your desired level of done-ness).
    • 7. Rest the legs for a few minutes before serving
         
         

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