Duck Breast on the Fire Plate
Ingredients for 2 servings:
- Duck breast
- 2 duck breast fillets
-
1 tbsp of "Holy Orangoly" by Rock'n'Rubs - Parsnip Purée:
- 400 g parsnips
- 2 cloves of garlic
- 1 orange
- 70 g crème fraîche
-
2 tbsp "Gans N’Roses" by Rock'n'Rubs - 2 tsp lemon juice
- 50 g roasted pecans
- Parsley
Preparation
Step-by-step instructions
- 1
Score and prepare the duck breast
Score the skin of the duck breast in a diamond pattern about ½ cm deep, being careful not to cut into the meat. Then wrap the duck breasts in plastic wrap and let them rest at room temperature for 1 hour.
- 2
Season
Remove the foil. Rub one third of the Holy Orangoly onto the skin side of each piece, then sprinkle the remaining rub over the meat side.
- 3
Sear the duck breast until crispy
Sear the duck breasts skin-side down on the hottest part of the grill plate or pan. Move them gently and regularly to prevent the skin from burning. Cook until the fat has rendered and the skin is beautifully crispy.
- 4
Continue frying & let simmer
Flip the duck breast and continue to sear the meat side for about 5 minutes. Then move it to a cooler part of the grill and let it cook gently until the internal temperature reaches about 55°C (rare to medium).
- 5
Cooking parsnips
Peel the parsnips, cut them into roughly 2 cm cubes, and cook them with the whole garlic cloves in lightly salted water for about 6 minutes until just tender. Meanwhile, wash the orange thoroughly and grate the zest.
- 6
Mash the parsnips
Drain the parsnips, reserving a cup of the cooking water. Blend the parsnips, garlic, Gans N’ Roses, and crème fraîche into a smooth purée. If needed, add a bit of the reserved cooking water for the desired consistency. Return the purée to the pot and stir in the orange zest. Keep warm.
- 7
Plating
Roughly chop the pecans and parsley. Slice the duck breast into thin pieces. Spoon the parsnip purée onto plates, arrange the duck slices on top, and sprinkle with pecans and parsley.
