Duck Breast Parmentier With Parsnip And Sweet Potatoes Recipe

Name: Duck Breast Parmentier With Parsnip And Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 parsnip; 2 sweet potatoes; 2 fillet of duck breast; 500 milliliters milk; water; 100 milliliters cream (liquid); 1 handful chopped walnuts; 1 handful Thyme and parsley; Salt and pepper; Breadcrumbs to cover; 1 tablespoon olive oil or walnut oil

Servings: persons

4 parsnip
2 sweet potatoes
2 fillet of duck breast
500 milliliters milk
water
100 milliliters cream (liquid)
1 handful chopped walnuts
1 handful Thyme and parsley
Salt and pepper
Breadcrumbs to cover
1 tablespoon olive oil or walnut oil

1
Cook the two fillet of duck breasts in a skillet (with skin) on high heat for 5 minutes. Place on a plate and cover with aluminum foil. The breasts will continue cooking. Set aside for 20 minutes
2
Wash and peel the parsnip and sweet potatoes and cut into dices
3
Preheat oven on 400F and grease an oven dish
4
Chop the duck breasts into bite-size pieces either with a fork or a knife
5
Puree the parsnip and sweet potatoes. Add cream, chopped parsley, thyme and chopped walnuts, walnut oil and combine well. Season to taste.
6
Put the chopped duck breasts in the oven dish first then spread out the puree on top. Cover with breadcrumbs
7
Cook for 20 minutes and serve warm

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 parsnip, 2 sweet potatoes, 2 fillet of duck breast, 500 milliliters milk, and more.

Yes, Duck Breast Parmentier With Parsnip And Sweet Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Breast Parmentier With Parsnip And Sweet Potatoes

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