Duck Breast with Cherry-Port Reduction & Parsnip-Mascarpone Purée

INGREDIENTS

Duck

• 2 duck breasts, skin on
• Kosher salt & freshly ground black pepper

   

Cherry-Port Reduction

• 1 cup pitted cherries (fresh or frozen)
  
• 1 cup ruby port
  
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 sprig fresh thyme

   

Parsnip-Mascarpone Purée

• 3 large parsnips, peeled and chopped
• 1 ½ cups whole milk (more as needed)
• 3 tbsp mascarpone cheese
• Kosher salt, to taste

   

Garnish

• Crispy fried sage leaves
• Microgreens
• or baby herbs

   

DIRECTIONS

Prepare the Parsnip-Mascarpone Purée

• In a saucepan, combine chopped parsnips with whole milk. Bring to a gentle simmer and cook until parsnips are fork-tender, about 15–20 minutes. Avoid boiling the milk.
• Using a slotted spoon, transfer parsnips to a high-speed blender. Add a few tablespoons of warm milk and blend until smooth.
• Add mascarpone and continue blending until silky. Adjust texture with more warm milk as needed. Season with kosher salt to taste. Keep warm.

   

Make the Cherry-Port Reduction

• In a small saucepan, combine pitted cherries, ruby port, balsamic vinegar, honey, and thyme.
• Simmer over medium heat until the sauce reduces by half and becomes syrupy, about 10–12 minutes. Remove thyme and strain for a smooth sauce, if desired. Keep warm.

   

Cook the Duck

• Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.
• Place duck breasts skin-side down in a cold skillet. Turn heat to medium and slowly render the fat until the skin is golden and crispy, about 7–9 minutes.
• Flip and cook for an additional 3–4 minutes for medium-rare (internal temp ~130°F/54°C). Rest for 5 minutes before slicing.
• Chef’s Tip! To make the duck extra crispy, press it gently with a spatula while searing to ensure even contact with the pan. And don’t toss that rendered duck fat—save it for roasted potatoes or veggies!

   

Plate & Garnish

• Spoon a generous amount of the parsnip-mascarpone purée onto the plate.
• Slice the duck breast and fan over the purée.
• Drizzle the cherry-port reduction over the duck and around the plate.

Garnish with crispy fried sage leaves and microgreens.

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