2 servings parsnips to cover parsnips while cooking
150 g mushrooms wild chopped finely
1 tablespoon olive oil
4 parsnips peeled chopped
2 tablespoons port wine
2 cups red wine
1 teaspoon thyme leaves
4 thyme sprigs fresh
1 tablespoon truffle oil white
Equipment
frying pan
sauce pan
oven
stove
Directions
Sauce.
Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 cups (approx 35 minutes).Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.Note: Sauce can be made a day ahead of time and just reheated to save time on the day.Parsnip Mash.
Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.
Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
Add to mash and stir to combine, add truffle oil and mix well.Duck Breasts.
Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 minutes).
Place duck breasts skin side up in an oven proof dish and place in preheated oven 180C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.To
Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.Sauce.
