Duck Breast with Pears in Red Wine sauce and Mashed Parsnips

Most people love duck, but it can be very time consuming  to make and very expensive. Now we have duck  in the supermakets that are reasonably priced, widely available and sold in all kinds of cut. A couple of duck breast and you make  make a quick dinner under 30-40 minutes. Making mashed parsnips is also a nice change from potatoes. They are not expensive and can be kept for months in a cool place in the house.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Duck Breast  with Pears in Red Wine Sauce 

Serves 4

1½ lb (600-700 g) duck breasts without skin or bone, cut into ½  x ½ inch strips

2 tbsp. flour

1 tsp. salt

fresh ground black pepper

1 finely chopped onion

3 ripe pears, cut into thin wedges

2 tbsp. oil

1 cup red wine

½ cup chicken stock

1 tsp. brown sugar

½ tsp. ground ginger

1-2 tsp. cornstarch mixed with 1 tbsp. water

Garnish:

2 tbsp. finely chopped parsley

To make duck, dredge duck strips in flour combined with salt and pepper. Heat 1 tbsp. oil in a large pot over medium-high heat. Working in batches, cook duck until browned on all sides. Transfer to a plate.  Add more oil and add the rest of the duck, browning on all sides. Transfer to a plate. Add more oil and fry the onions 2 mintues. Add pear wedges, red wine, chicken stock, brown sugar, ginger to the pot. Bring the duck back to the pot, reduce heat , cover and cook 5 minutes. Stir in the cornstarch mixture and cook 1 minute or indtil the sauce is a little bit thicker.

Mashed Parsnips

Serves 4

2 lb. (910 g) Parsnips, peeled and cut into small pieces

½ lb.(225 g) potatoes, peeled and cut into small pieces

Approx. 1½ qts. (1½ liter) water

½ cup (4 fl. oz.) heavy cream

salt and freshly ground pepper

fresh thyme leaves

To make parsnips, place parsnips and potatoes in a large pot and cover with water. Bring to a boil, and cook until tender, 15-20 minutes. Drain liquid and save it.

With a mixer at low speed, beat parsnips and potatoes, adding the water and cream a little at a time. Beating at medium speed, continue 2-4 minutes until mixture is smooth. Season with salt, pepper and thyme leaves.

To serve, serve the duck in the pot and sprinkle with parsley. Set a bowl of mashed potatoes on the table and let the guests take what they want. .

Suggested accompaniment: mashed parsnips,  mashed potatoes or boiled potatoes would also be nice.

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