Pan Fried Duck, Parsnip & Vanilla Risotto, Roasted Figs and Pickled Blackberries
This recipe is very simple if you prepare your pickled blackberries and puree in advance.
To make Pickled Blackberries
8 black peppercorns
2 juniper berries
1 small bay leaf
2 cups red wine vinegar
2 cups water
6 tablespoons sugar
3 tablespoons Maldon salt
1 shallot, quartered lengthwise
1 sprig fresh thyme
18 ounces blackberries
1. In a mortar, lightly crush the peppercorns with the juniper berries and bay leaf. Transfer to a medium saucepan and add the vinegar, water, sugar, salt, shallot and thyme. Bring just to a boil, stirring to dissolve the sugar and salt. Let the brine cool completely.
2. Strain the brine into clean glass jars and add the blackberries. Cover and refrigerate for at least 1 week before serving.
Make Ahead The pickled blackberries can be refrigerated for up to 3 months.
To make Parsnip Puree
3 Parsnips
80ml Milk
50g Butter
1 x Vanilla Pod (optional)
1. Peel and Chop Parsnips , In a saucepan sweat down parsnip with the butter. When nearly soft add milk and scapped vanilla pod cook until soft, leave to cool and puree in liquidiser.
This can be made a couple of days before.
To make Risotto
2 Finely diced Shallots
900ml Chicken stock
175g Risotto rice
Handful of grated parmesan
Knob of butter
4x tablespoons Parsnip Puree
Salt and pepper
1 In a saucepan sweat your shallots with the butter, add rice. Slowly add the stock until nearly cooked, there should still be a little bit in the rice, now add the purree and the parmesan and rest for a minute and season.
To make the Duck and Figs
2 Duck Breasts
2 x Figs
Small handful of Hazelnuts
2 x Tablespoon Honey
Salt & Pepper
1 With a sharp knife score the skin on the duck this will help make crispy. Season the duck and sear in a pan skin side down and cook on a medium heat for 2 minutes until golden.Now slice the figs and place in the pan with the hazelnuts, drizzle over the honey and roast in a oven at 180 for 4-5 minutes. Take out and rest , Why this is resting you can start to plate up. Start by spooning the risotto into a bowl, add some little florets of broccoli, now slice the duck and place ontop, with the fig and hazelnuts and finish with a few pickled blackberries.
