Duck Breast with Parsnip Purée and Mandarin Sauce

Duck Breast with Parsnip Purée and Mandarin Sauce

Duck with mandarin? Try the recipe for duck breast with mandarin sauce and delicate purée. Impress your guests with this dish!


  • White wine – 150 ml
  • Garlic cloves – 6 pieces
  • Parsnip root – 3 pieces
  • Mandarin – 3 pieces
  • Butter – 150 g
  • Honey – 1 tablespoon
  • Dijon mustard – 1 tablespoon
  • Black pepper – 1 pinch
  • Duck breast – 300 g
  • Salt – 1 pinch
  • Heavy cream 30% – 100 ml
  • Fresh cilantro – 1 tablespoon
  • Fresh ginger – 5 g
  • Fresh thyme – 10 g
  • Potato – 1 piece


Step 1: Sear the Duck Breasts Clean the duck skin, then score it, being careful not to cut the meat. Season with pepper on the meat side. Place the duck breasts skin-side down in a cold pan. Sear for a few minutes, rendering the fat, then flip the duck and briefly sear on the meat side. Leave the duck fat in the pan. Line a baking sheet with parchment paper. Peel and chop 4 cloves of garlic, along with a few sprigs of thyme, and place them on the baking sheet. Place the duck on the prepared baking sheet. Par-bake in an oven preheated to 180°C for about 6-8 minutes. Remove the meat from the oven and let it rest.

Step 2: Prepare the Mandarin Sauce Caramelize 2 tablespoons of honey in a saucepan. Add 2 chopped garlic cloves and sauté. Then add 2 finely sliced ​​ginger slices and 5 peeled mandarins. Pour in the wine, add a few sprigs of thyme and a few crushed coriander seeds. Once the alcohol evaporates, remove the thyme sprigs and blend everything. Pour off the duck fat from the pan used to cook the duck. Pour the blended sauce into the pan. Deglaze for a moment and pour the sauce back into the saucepan. Add a few cubes of cold butter. Reduce the sauce over low heat. Add a few thyme leaves, juice from 1 mandarin, and a bit of the duck fat. Strain the sauce through a sieve and reduce for a few more minutes. Season with salt, pepper, and a bit more honey.

Step 3: Prepare the Parsnip Purée Peel and dice the parsnip and potato into large cubes. Cook in water with heavy cream until tender. Then, if necessary, drain the water and purée the vegetables. Add a few cubes of butter and purée again. Season with mustard, honey, salt, and pepper. You can add a splash of wine if desired.

Step 4: Plate the Dish Slice the remaining mandarin into fillets. Season them with 1 chopped slice of ginger, fresh cilantro, and drizzle with olive oil. Place the purée on a plate and drizzle with a bit of sauce. Arrange the duck slices on the purée and drizzle with sauce again. Garnish with mandarin fillets.

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