Duck with roasted grape & parsnip
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!
- 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)
- 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