Duck fillet with parsnips in carrot-orange sauce
1 serving
60 minutes
Duck fillet with parsnip in carrot-orange sauce is a true embodiment of gastronomic harmony, where tender meat combines with aromatic root vegetables and a rich citrus sauce. The oyster marinade enhances the depth of the duck's flavor, while the parsnip adds a light sweetness and creamy texture. The carrot-orange sauce, infused with garlic and star anise, balances sweetness and spiciness, adding an exquisite touch to the dish. The European origin of this recipe refers to the traditions of haute cuisine, where special attention is paid to the combination of textures and flavors. Perfect for special occasions and dinners, this dish will not only impress guests but also leave an unforgettable impression due to its refined aroma and richness of flavor nuances.
1
Marinate duck fillet in oyster sauce with spices. If possible, marinate for at least two hours. Then fry it in a pan to medium doneness.
- Duck fillet: 150 g
- Oyster sauce: 20 ml
- Anise (star anise): 2 g
- Cinnamon: 2 g
- Ground coriander: 5 g
2
Parsnip can be baked whole and then cut when serving, or sliced lengthwise. Sprinkle the root with salt and pepper, brush with oil, and place in an oven preheated to 180 degrees for 15 minutes.
- Micro salad: 5 g
- Green pistachios: 10 g
3
Prepare the sauce. Mix orange and carrot juice, reduce in a saucepan by half, add a clove of garlic and star anise. The sauce should steep for 12 hours.
- Orange juice: 100 ml
- Carrot juice: 100 ml
- Garlic: 1 clove
- Ground anise (star anise): 5 g
4
Serve the dish. Cut the duck into two parts. Slice the parsnip lengthwise if it was roasted whole. Drizzle with sauce and garnish with microgreens and chopped pistachios.
- Micro salad: 5 g
- Green pistachios: 10 g