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Soy-Braised Duck with Greens and a Parsnip and Turmeric Purée

Pan-seared duck breasts served with a spiced parsnip coconut purée and sautéed spring greens in a rich soy reduction.

DinnerDuckSoy SauceAsian FusionParsnipMasterchef
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
27.1g
per serving
108.4 g total
Fat
60.1g
per serving
240.2 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Sugar
CondimentsSauces
3
tbsp
Dark Soy Sauce
1
tbsp
Rice Vinegar
Liquids
400
ml
Water
cold
800
ml
Chicken Stock
for the duck braise
400
ml
Coconut Milk
one can
50
ml
Chicken Stock
for the greens
Meat
2
piece
Duck
Gressingham variety, breasts removed and carcasses chopped
NutsSeeds
5
slice
Galangal
for the duck braise
3
piece
Garlic
cloves, peeled
3
slice
Galangal
for the purée
1
stalk
Lemongrass
tough outer leaves removed, bruised
10
cm
Turmeric
fresh, peeled, two 5cm pieces
1
piece
Garlic
clove, finely chopped, for the purée
2
piece
Garlic
cloves, peeled, finely chopped, for the greens
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
1
tbsp
Vegetable Oil
for the purée
2
tbsp
Vegetable Oil
for the greens
2
tsp
Sesame Oil
Vegetables
1
piece
Red Chilli
halved
4
piece
Parsnip
peeled and chopped
2
piece
Banana Shallot
peeled, finely chopped
4
piece
Pak Choi
green leaves only
400
g
Spring Greens

Method

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