Serves:

4

Description:

Ingredients:

• 4 Duck Breasts 200g (skin on)
• Pinch of Salt 800g
• Silver Beet (picked and washed)
• 80ml Olive Oil
• 30g Unsalted Butter
• 2 Cloves Crushed Garlic
• 300ml Thickened Cream
• Pinch of Maldon Sea Salt Flakes
• 4 Parsnips
• 50ml Honey
• 400ml Port
• 600ml Duck/Chicken Stock
• 80g Butter

Method:

1. Prepare the duck breasts, remove all sinew, score the skin 2mm deep, store skin side up with a dry cloth on top only.
2. Peel and remove the core from the parsnips, lightly cook in salted water until tender.
3. Using a heavy-duty frying pan, place the breasts in the pan, skin side down. Cook until crispy and golden brown (about 6 minutes). Turn over and place pan into a preheated oven at 200C for 5 minutes. Take out and rest the meat.
4. Drain the fat from the pan, add the port and reduce by 3/4. Whisk in the butter. Do not boil. Set aside.
5. Brush parsnips with honey, place in hot oven for 5 minutes.
6. Add cream to the saucepan and reduce by 3/4. Sauté the spinach with the garlic puree. When cooked, drain and add to the cream. Season and place in the middle of the plate. Place parsnips beside spinach.
7. Slice each breast into 5 pieces and place on top of the spinach. Pour the sauce around the plate and serve.

Recipe by: Massimo Di Luca

Website: www.racv.com.au