Ingredients
6 large boneless duck breasts- I buy them frozen from Gieres sausage kitchen and have them whenever I crave this dish.)
Kosher salt and black pepper to taste
2 TBSP. oil
1/3 cup balsamic vinegar
½ cup red wine
1 cup chicken stock
2 star anise
2 cups fresh Strawberries (Yoder’s produce market)
½ cup brown sugar
Pinch all spice
2 TBSP. unsalted butter
Kosher salt and black pepper to taste
2 TBSP. oil
1/3 cup balsamic vinegar
½ cup red wine
1 cup chicken stock
2 star anise
2 cups fresh Strawberries (Yoder’s produce market)
½ cup brown sugar
Pinch all spice
2 TBSP. unsalted butter
Directions
- Season the duck breasts with salt, pepper and allspice.
- Brown the duck skin side down in medium high set sauté pan, approximately 12 minutes preside)
Remove the duck from the pan and reserve the juices. - In a saucepan add red wine, balsamic and brown sugar. Reduce by half. Add cut strawberries and a small sprig of rosemary. Whisk in butter to create a smooth finish to the sauce.
Ingredients: Parsnip puree
3 packs parsnips. Washed peeled and cut into coins
4 cups chicken stock of veg stock.
2 TBSP. unsalted butter
Kosher salt and pepper to taste
1 pinch cinnamon
Approximately 1 cup cream
Directions
- Peel and slice parsnips. Add to pot with salt and stock. Boil until tender- about 18 minutes. Drain and return to pot, Adding butter, salt and pepper and cinnamon and then cream. Whip to desired texture. Suing a food processor will give the creamiest texture.
- Slice duck breast. Fan over parsnip puree and drizzle strawberry balsamic graze.
