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 Duck breast is always a treat.


  • 240 g Duck breast
  • 200 ml Milk
  • 60 g Parsnip (peeled and medium diced)
  • 50 g Butter
  • 20 g Rainbow carrots
  • 20 g Sugar snap peas
  • 10 g Corn starch
  • 10 g Zucchini
  • 8 g Salt
  • 8 g Pepper
  • 6 ml Port
  • 2 ml Cream
  • 1 tin Sour cherries
  • 1 tot Brandy



  1. In a cold pan, place the duck breast skin-side down, then turn  up the heat. The fat will release slowly. After 4 minutes, when the skin is golden, turn it over and cook in the released duck fat for 9 minutes or until medium.
  2. Drain off the juice from the sour cherries. Add the brandy and Port into a heated pot, then add the sour cherry juice. Cook for 3 minutes and thicken with the corn starch.
  3. Boil the parsnip in the milk until soft. Place the parsnip into a cup and blend with a stick blender. Add the cream, salt and pepper, and blitz until you have a smooth parsnip cream.
  4. Boil the rainbow carrots, sugar snap peas and zucchini until soft. Sauté in butter and season.
  5. Lastly, take the rested duck breast and cut into 4 pieces. Dress the plate to your liking!

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