Maple Soy Duck Breast with Parsnip Puree, Golden Beets and Broccolini

This quick duck dish looks a lot harder than it actually is to prepare. This costs about $12, feeds one and takes about 40 minutes.

Maple Soy Duck Breast

1 duck breast, thawed and scored

4 tablespoons nama shoyu (organic unflitered soy sauce) or soy sauce

4 tablespoons real maple syrup

salt and pepper

Preheat oven to 375. Start a medium sautee pan over medium heat and let get hot for 5 minutes. In a small sauce pan add soy and maple and put over low heat to reduce. Season the skin side of the duck liberally with salt and pepper. Place skin side down in a pan. Let cook about 12 minutes or until the skin is very golden and crispy. Remove from the heat and flip the breast, then brush the soy maple mixture over the top and place the whole pan in the oven. Let cook 10 minutes and remove and let rest. Slice long ways for a better presentation.

Parsnip Puree

1 large organic parsnip, diced

1/2 organic white onion, diced

3 cloves organic garlic

1/16 cup of EV olive oil

salt and white pepper

Start onion, parsnip and garlic in cold water in a medium sauce pan over high heat and bring toa boil. Reduce to medium high until parsnip is fork tender. Drain and add to food processor or a blender. Add olive oil while you are pureeing. If its too thick add some warm water a few tablespoons at a time. Season with salt and pepper.

Roasted Organic Golden Beet

2 small organic golden beets

Halve them and place cut side down on a foil lined baking sheet. Cook for 30 to 40 minutes or until tender.

Broccolini

1 bunch broccolini

Blanch the broccolini in boiling water and then plunge in a water and ice bath. Sautee with butter and oil for 5 minutes.

Use the remaining maple-soy glaze for a sauce and there you have it. Simple elegance. Buon Appetito!!