Allyson Gofton - Seared Duck With Tuscan Crumble On Parsnip Mash

Duck breasts, which are now available from good poultry stores, make a very easy and quick dinner party menu as they require so little cooking and look fantastic.

Ingredients

• 2 tblsp finely chopped parsley
• 2 tblsp roasted pinenuts
• 1 tblsp capers, roughly chopped
• 2 tblsp olive oil
• 2 tblsp honey
• dash balsamic or red wine vinegar

Duck Breasts

• 4 single duck breasts
• salt and pepper to season
• 2 tblsp oil or clarified

Tuscan Crumble

• 20 black olives, stoned and sliced
• 1/4 cup finely sliced sundried tomatoes in oil, well drained
• 1/4 cup finely sliced sundried red peppers in oil, well drained
• 2 tblsp finely chopped fresh basil

Method

1. Prepare the crumble. Mix all ingredients together and allow to stand for 30 minutes before serving.
2. Cut the duck skin into a criss cross pattern. Season well with salt and pepper.
3. Heat the butter or oil in a heavy-based frying pan until very, very hot and the fat is smoking.
4. Place the duck breasts in, skin side down, and cook for 3 minutes, over a very high heat until well browned. The duck skin will give up much of its fat so be ready for much spitting.
5. Turn over, pouring off as much fat as you can and cook for a further 2 minutes. Transfer to a warm plate, cover and let stand 3 minutes before carving. If you like your duck more medium, than rare, cook for 3 minutes once turned.

To Serve

1. Slice the duck breast finely and place on top of the parsnip mash. sprinkle with the Tuscan Crumble.