Pan Fried Duck from TramezziniPan 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.