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1
Split each poached parsnip in 1/2 lengthwise and rub with a small amount of grapeseed oil.
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2
Rub the 8 sweet potatoes wedges with grapeseed oil.
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3
Season the parsnip and potato with salt and pepper.
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4
Bake on a sheet tray in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes).
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5
Heat a large, nonstick saute pan over medium heat.
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6
Season each duck breast with salt and pepper.
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7
Press one side of the duck breast into the coriander seeds.
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8
Use a squeeze bottle to drizzle a thin line of grapeseed oil over the coriander on each duck breast.
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9
Add the duck breasts, seed side down to the hot saute pan.
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10
Saute until the coriander browns.
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11
Turn the duck breasts over and set the pan off the flame for 3 to 5 minutes.
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12
Remove the breasts and allow them to rest 2 to 4 minutes.
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13
To plate, set a piece of parsnip and wedge of sweet potato on each plate.
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14
Slice each duck breast into 1/4-inch slices and arrange against the vegetables.
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15
Spoon sauce onto each plate and garnish with pea shoots.
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16
Juice sweet potatoes and allow the juice to stand for 4 hours.
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17
This will allow much of the potato starch in the juice to settle.
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18
Pour the juice through a fine mesh strainer being careful to leave the settled starch behind.
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19
Place over a medium flame and reduce to approximately 1 1/2 to 2 cups, or until the sauce naturally thickens.
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20
Remove from the fire and stir in the ginger and Thai chile pepper.
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21
Stir until the sauce tastes spicy enough and strain immediately.
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22
Season to taste with salt, pepper, and lemon juice.
