Duck breast with chestnut crust
Pink-cooked duck breast with chestnut crust, parsley root cream and cranberry jus
- 2 duck breasts, approx. 400 g each, skinless
- 2 slices of toast
- 150g cooked chestnuts
- 150 g soft butter
- 400 g parsley roots
- 300 ml vegetable broth
- 100g of pickled cranberries
- 50 g duck fat
- 100 ml red port wine
- 150 ml strong duck stock (jar)
- 1 tsp cornstarch
- Salt & pepper
- Dice the toast and finely chop it together with the chestnuts in a food processor. Cream 100g of butter with a hand mixer, stir in the chestnut-brioche mixture, and season with salt and pepper.
- Peel and dice the parsley roots, then simmer them in the vegetable broth, covered, for about 20 minutes until tender. Meanwhile, wash the parsley, shake it dry, and pluck the leaves. Remove the parsley roots from the broth with a slotted spoon. Purée them finely with the parsley leaves, the remaining butter, and 2–3 tablespoons of broth. Season the cream with salt and cayenne pepper and keep warm.
- Preheat the oven to 150°C (300°F). Drain the cranberries in a sieve, reserving the juice. Wash the duck breasts and pat them dry. Season with salt and pepper, then sear on both sides in hot duck fat. Place on a baking sheet and cook in the preheated oven on the middle rack for about 12 minutes. Meanwhile, deglaze the pan with port wine, add the duck stock, cranberries, and 4–5 tablespoons of cranberry juice, and simmer over medium heat for about 15 minutes. Season the jus with salt and pepper. Mix the cornstarch with a little cold water and use it to thicken the jus slightly.
- Turn on the oven grill. Spread the duck breasts evenly with the chestnut mixture, about 5 mm thick, and grill for about 5 minutes until golden brown. Cut the gratinated breasts into pieces and arrange on plates with cream and reduced sauce.
For 4 people
Duck breasts, approx. 400 g each, skinless
Slices of toast
- 150 g
Chestnuts, cooked
- 150 g
- 400 g
parsley roots
- 300 ml
vegetable broth
- 100 g
- 50 g
Entenschmalz
- 100 ml
- 150 ml
rich duck stock (jar)
Recipe for
persons
Peel and dice the parsley roots, then cook them covered in vegetable broth for about 20 minutes until soft.
Meanwhile, wash the parsley, shake dry, and pluck the leaves. Using a slotted spoon, lift the parsley roots out of the broth. Puree them finely with the parsley leaves, the remaining butter, and 2–3 tablespoons of broth. Season the cream with salt and cayenne pepper and keep warm.
Turn on the oven grill. Spread the chestnut mixture evenly, about 5 mm thick, onto the duck breasts.
Brush with butter and broil under the oven grill for about 5 minutes until golden brown. Cut the gratinated breasts into pieces and arrange on plates with cream and reduced sauce.
