Crispy Skinned Duck With Truffled Red Currant Port Sauce And Tru - cooking recipe

Ingredients

2 duck breasts
Sauce
2 cups red wine
1 cup chicken broth
1 cup beef broth
4 fresh thyme sprigs
2 bay leaves
1 tablespoon butter
2/3 cup red currant jam
2 tablespoons port wine
3 teaspoons cornflour
Truffle Parsnip Mash
milk, enough to cover parsnips while cooking
4 parsnips, peeled and chopped
4 garlic cloves, crushed
1 tablespoon butter
2 tablespoons cream
1 tablespoon olive oil
150 g wild mushrooms, chopped finely
1 teaspoon thyme leaves
1/2 teaspoon vegetable bouillon granules
1 tablespoon white truffle oil

Preparation

Sauce.
Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 cups (approx 35 minutes).
Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
Note: Sauce can be made a day ahead of time and just reheated to save time on the day.
Parsnip Mash.
Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.
Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.
In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
Add to mash and stir to combine, add truffle oil and mix well.
Duck Breasts.
Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 minutes).
Place duck breasts skin side up in an oven proof dish and place in preheated oven 180\u00b0C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.
To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.
Sauce.