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1
Cut each potato into 6 long wedges.
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2
Save 4 wedges.
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3
Juice the remaining wedges in an electric vegetable juicer, and pour the juice through a fine mesh strainer.
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4
This will yield approximately 4 cups.
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5
Allow the juice to stand for 2 hours.
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6
A layer of white starch will form at the bottom of the juice.
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7
Pour the juice off the starch into a medium saucepot.
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8
Place over a medium flame and reduce to one cup or until the sauce naturally thickens.
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9
Remove from the fire and stir in the ginger and Thai chili pepper.
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10
Stir until the sauce tastes spicy enough and strain immediately.
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11
Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil.
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12
Rub the 4 reserved sweet potato wedges with grapeseed oil.
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13
Season the parsnip and potato with salt and pepper.
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14
Bake on a cookie sheet in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes).
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15
Heat a large saute pan over a medium heat.
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16
Season each duck breast with salt and pepper.
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17
Press one side of the duck breast into the coriander seeds.
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18
Wipe the saute pan with a towel that has been dipped into grapeseed oil.
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19
Add the duck breasts, seed side down.
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20
Saute until the coriander browns.
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21
Turn the duck breast over and transfer the pan to a 375 degree oven for 3 to 5 minutes.
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22
Remove the breasts and allow them to rest 2 to 4 minutes.
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23
Set a piece of parsnip and wedge of sweet potato on each plate.
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24
Slice each duck breast into 1/4-inch slices and arrange against the vegetables.
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25
Spoon sauce onto each plate and garnish with pea shoots.
