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Roasted fig duck and carrot puree parsnip



The duck aiguillettes in festive season! figs for the chic side and mashed carrot parsnip for the side sweetness and light dish

ingredients ( For 2 people )

Mash potatoes:
1 parsnip
4 carrots
1 potato
Salt pepper
1 tablespoon thick cream 15% fat
Rotary figs
125 g figs
20 g sweet butter
1 case of honey
1 pinch of cinnamon
Duck aiguillettes:
300 g duck aiguillettes
20 g butter
1 tablespoon balsamic vinegar
1 tablespoon honey
Flower of salt


Steps 

1• Mashed potatoes: Peel your carrots, parsnip and potato in small pieces and cook for 30 minutes in boiling water. Drain your vegetables. Put everything in a blender with a tablespoon of light cream. Add salt and pepper.


2• Figs roasted: cut your figs in 4. Place them in a baking dish. Add butter and honey and cinnamon powder. Bake at 235 degrees for 10 minutes.


3• Duck Aiguillettes: In a frying pan with butter, fry your aiguillettes over low heat for 5 minutes. Reserve your meat. In the still hot pan, put your balsamic vinegar and honey. Mix. Quickly return your aiguillettes in the preparation.

  

4• Enjoy your meal

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