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1
Using a food processor, or by hand, finely chop the sweet potatoes.
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2
Transfer about a cup to a blender, add 1/2 cup water, and puree as finely as possible.
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3
Continue adding the potatoes until all are pureed.
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4
Place a fine-mesh strainer over a bowl, pour in the puree, and stir and press to extract as much liquid as possible.
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5
Discard the solids, and allow the liquid to sit for 1 hour.
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6
Season the duck quarters with salt and pepper; refrigerate the breasts.
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7
Place a 14-inch nonstick or well-seasoned skillet over medium-high heat, and add 2 teaspoons of the oil.
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8
Sear the quarters until browned on all sides.
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9
Add the onions, celery and carrot, and stir until they have softened and are beginning to brown.
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10
Add the stock, and bring to boil.
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11
Reduce the heat to low.
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12
Simmer, partly covered, for 1 hour.
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13
Add the parsnips, and simmer until tender, about 1/2 hour more.
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14
Set the duck and parsnips aside on a plate.
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15
Place the fine-mesh strainer over a large bowl, and pour in the stock and remaining vegetables.
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16
Discard the solids.
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17
Return the stock to the skillet; over high heat, boil until it is reduced to 3/4 cup.
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18
Remove from the heat, and set aside.
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19
Place a small skillet over medium-low heat.
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20
Toast the coriander seeds, stirring, until fragrant, 30 to 60 seconds.
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21
Grind coarsely with mortar and pestle.
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22
Set aside.
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23
Pour the sweet-potato liquid into a small pan, discarding the thick starch at the bottom of the bowl.
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24
Take the duck breasts out of the refrigerator, and allow them to reach room temperature.
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25
Preheat the oven to 400 degrees.
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26
Spray two baking sheets with nonstick spray.
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27
Rub the parsnips with 1 teaspoon of the oil, and place on one sheet.
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28
Cover them with the other baking sheet, sprayed side down.
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29
Bake until the parsnips are browned, 15 to 20 minutes.
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30
Set the parsnips aside to cool, but keep the oven at 400 degrees.
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31
Prepare the sweet-potato sauce: Place the pan of sweet-potato juice over low heat, and bring to a simmer.
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32
Add the lemon zest.
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33
Simmer, stirring occasionally, until the liquid has thickened; it should not taste starchy.
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34
Add the chili, lemon juice and ginger.
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35
Simmer 1 minute.
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36
Add the reduced stock, and salt and pepper to taste.
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37
Remove from heat; cover to keep warm.
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38
Season the duck breasts with salt and pepper.
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39
Pat the tops with the ground coriander seeds, and sprinkle the other side with the parsley.
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40
Place a large oven-proof skillet over medium-high heat, and add the remaining 2 teaspoons of oil and the duck breasts, parsley side down.
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41
Sear for about 15 seconds, then turn to sear the other side.
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42
Add the duck quarters, then put the skillet into the hot oven.
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43
Roast until breasts are medium-rare, about 3 minutes.
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44
Remove the skillet from the oven, cover lightly with foil, and allow the duck to rest for 5 minutes.
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45
To serve, thinly slice the breasts, less than 1/8 inch thick, and halve parsnips lengthwise.
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46
Place a parsnip half on each of four plates.
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47
Fan the breast slices across the parsnip, and lean a duck quarter against the highest point.
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48
Drizzle with sauce.
