Try this homemade Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce recipe the wh…
This Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce relies on simple, everyday ingredients such as duck breasts, recipe follows and foie gras, recipe follows. It comes together quickly and makes 4 servings. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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1
On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate.
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2
Spoon or ladle the huckleberry brandy sauce around the parsnip puree.
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3
Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate.
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4
Place the sliced duck breast on top of the confit in a fanned circular fashion.
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5
Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips.
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4 duck breasts, skin on
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1-ounce canola oil
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Salt and pepper
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9
Preheat the oven to 400 degrees F.
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10
French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast.
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With the heel of a chef's knife make a clean break on the bone without creating any fragments.
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(You can also purchase boneless duck breasts if you desire.)
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13
Score the skin on each breast by lightly cutting through the skin but not into the meat.
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14
Make a criss cross pattern to allow for easy rendering.
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15
Preheat a large saute pan and add the canola oil.
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16
Season the duck with salt and pepper on all sides.
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Place the breasts into the skillet, skin side down.
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18
Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy.
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Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness.
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20
Remove the duck and allow it to rest for 1 to 2 minutes.
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Slice the breast into 4 to 6 equal pieces and serve immediately.
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The duck should be served medium rare.
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1-ounce canola oil, plus 10 ounces
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3 duck legs, seasoned with salt and pepper on all sides
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1 white onion, chopped
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4 garlic cloves, whole
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1 celery stalk, chopped
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5 thyme sprigs, whole
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29
Preheat the oven to 225 degrees F.
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30
Place a heavy gauge skillet on the stove over medium heat.
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31
Add 1 ounce of canola oil to the pan and add the duck legs, skin side down.
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32
Turn up the heat to make sure that the legs are rendering but not burning.
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Render the legs for 15 to 20 minutes or until the skin is completely crispy.
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34
Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish.
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35
Place the onions, garlic, celery and thyme over the duck legs.
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Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck.
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Cover the dish with tin foil and place in the oven for 3 to 4 hours.
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38
Remove the dish and allow it to cool.
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39
Remove the duck legs from the fat and remove the skin.
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40
With a fork or small knife begin to shred and remove all the meat from the legs.
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The meat should be very tender and shredded into thin even pieces.
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This can be done days in advance and reheated when needed.
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4 ounces foie gras, cut into 4 (1-ounce) portions
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Salt and pepper
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Heat a saute pan over very high heat and allow it to get extremely hot.
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Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown.
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Serve immediately.
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3 Idaho potatoes, peeled and cut into even pieces
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6 parsnips, peeled and cut into even pieces
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Water, as needed
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Salt
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2 to 4 ounces heavy whipping cream
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2 tablespoons prepared horseradish
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In a large sauce pot add the potatoes and the parsnips and season with salt.
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Cover with water and bring to a boil.
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Allow it to simmer until the potatoes are tender.
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Drain the potatoes and parsnips and place into a blender or food processor.
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Add the heavy cream to form a mashed consistency.
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59
Add the horseradish and puree until very smooth and season with salt, to taste.
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Do not over mix.
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Place the mixture into a pastry (piping) bag and reserve hot for the assembly.
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8 ounces huckleberries
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2 ounces brandy
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1-ounce butter
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2 ounces sugar
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4 ounces veal demi-glace (optional)
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Lemon juice, to taste
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Salt
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In a small saucepan add all ingredients together and bring to a boil.
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Reduce by 2/3 and season with lemon juice and salt.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 duck breasts, recipe follows, 1 cup (8 ounces) duck leg confit, recipe follows, 4 ounces foie gras, recipe follows, 2 cups Horseradish Parsnip puree, recipe follows, and more.
Yes, Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce falls under the General 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.