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1
Sauce.
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2
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).
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3
Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
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4
Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
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5
Note: Sauce can be made a day ahead of time and just reheated to save time on the day.
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6
Parsnip Mash.
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7
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.
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8
Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.
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9
In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
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10
Add to mash and stir to combine, add truffle oil and mix well.
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11
Duck Breasts.
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12
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).
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13
Place duck breasts skin side up in an oven proof dish and place in preheated oven 180u00b0C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.
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14
To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.
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15
Sauce.
