Asian-Seared Duck Breast with Roasted Parsnip Puree with a Cherry and Red Wine Reduction

I was going for a little something Christmas-y and a little bit Asian when I thought this up. I had wanted to do duck with a cherry sauce for awhile and this delivered pretty much what I expected. The parsnip puree was wonderfully smooth and rich and a nice foil to the sharpness of the sauce and the meatiness of the duck. It didn't take too long to throw together either!

4 duck breasts
2 teaspoons five-spice
salt and black pepper
400 g parsnips, peeled and cut into chunks
vegetable oil
salt and black pepper
drizzle honey
½ teaspoon ground ginger
100 milliliters double cream
1 cup Pinot Noir
1 cup chicken stock
⅓ cup dried cherries
1 teaspoon Grand Marnier
salt and black pepper

Preheat the oven to 200C/400F.

Trim the duck breasts neatly and score the skin in a crosshatch pattern, being careful not to cut through to the flesh. Combine the five spice, salt and pepper in a small bowl. Rub the duck skin generously with the spice mixture and season the flesh side as well. Set aside.

On a roasting tray, drizzle a little vegetable oil. Put the parsnip chunks on it and season with salt and pepper. Work it around with your hands to ensure a good coating of seasoning and oil. Roast the parsnips for 30 minutes, turning over once during the roasting.

Meanwhile, combine the cream, honey and ground ginger in a small saucepan. Heat until just warm. Set aside.

Also, put the red wine, stock and cherries into a small saucepan and bring to a boil, reduce to a sauce consistency, about 20-25 minutes. Add a splash of Grand Marnier and season. Set aside and keep warm.

When the parsnips are done, put into a blender with some of the warm cream mixture and blend until very smooth, adding more liquid as needed to adjust the consistency. Check the seasoning. Pass through a fine sieve and keep warm.

Place the duck breasts, skin side down, in a cold heavy-based skillet. Heat the pan over high heat. When the duck starts to sizzle, cook for 5-6 minutes, until a nice crust has formed on the skin. Turn over and cook the flesh side, just to color it. Drain the fat out of the pan, put the duck breasts back on their skin sides and cook in the hot oven for another 5-6 minutes.

Remove from the oven and let rest for 6 minutes. Meanwhile, ensure your other components are warmed through and checked for seasoning.

Slice the duck breasts on the bias. On the plate, place some parsnip puree. Fan the duck out over the puree and drizzle with sauce and cherries. Serve.