unusual meat dishes
Treat your taste buds to an extraordinary culinary experience with this Lavender-Infused Duck Breast, served alongside a luscious Cherry-Port Reduction and smooth Parsnip Purée. These unusual meat dishes combine the delicate floral notes of lavender with rich, tender duck breast and a sweet, tangy cherry-port sauce, creating a gourmet meal that’s as visually stunning as it is delicious. Perfect for special occasions, this recipe is sure to impress!
Lavender-Infused Duck Breast with Cherry-Port Reduction and Parsnip Purée
This Lavender-Infused Duck Breast with Cherry-Port Reduction and Parsnip Purée redefines luxury dining at home. The combination of floral lavender, succulent duck, and rich cherry-port sauce over creamy parsnip purée is an unforgettable dish, ideal for impressing guests or creating a memorable meal.
Ingredients
For the duck:
- 4 duck breasts (about 200g each)
- 5g dried culinary lavender
- 10g sea salt
- 5g freshly ground black pepper
For the cherry-port reduction:
- 200g fresh cherries, pitted and halved
- 100ml port wine
- 50ml balsamic vinegar
- 30g honey
For the parsnip purée:
- 500g parsnips, peeled and chopped
- 100ml heavy cream
- 50g unsalted butter
- Salt and white pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- In a small bowl, mix the lavender, salt, and pepper. Score the duck skin in a diamond pattern, being careful not to cut into the meat. Rub the lavender mixture all over the duck breasts.
- Place the duck breasts, skin-side down, in a cold, oven-safe skillet. Turn the heat to medium-low and cook for about 8-10 minutes, or until the skin is golden brown and crispy. Pour off the excess fat as it renders.
- Flip the duck breasts and transfer the skillet to the preheated oven. Cook for 8-10 minutes for medium-rare (internal temperature of 55°C/130°F). Remove from the oven and let rest for 5 minutes before slicing.
- While the duck is cooking, prepare the cherry-port reduction. In a small saucepan, combine cherries, port wine, balsamic vinegar, and honey. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the sauce has thickened. Set aside and keep warm.
- For the parsnip purée, place the chopped parsnips in a pot of salted water. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well.
- In the same pot, heat the cream and butter until the butter is melted. Add the cooked parsnips and purée with an immersion blender until smooth. Season with salt and white pepper to taste.
- To serve, spread the parsnip purée on each plate. Slice the duck breasts and arrange on top of the purée. Drizzle with the cherry-port reduction.
Notes
Here are some creative variations for the Lavender-Infused Duck Breast with Cherry-Port Reduction and Parsnip Purée recipe:
- Rosemary and Fig Duck Breast with Port Reduction
- Replace lavender with 5g of finely chopped fresh rosemary.
- Use 150g of dried figs, chopped, in the port reduction instead of cherries for a sweeter, fruitier flavor.
- Add a splash of red wine vinegar to the reduction for acidity.
- Orange and Ginger Duck Breast with Cranberry Sauce
- Marinate the duck breasts in a mixture of 30ml orange juice, 10g grated ginger, and 5g salt for at least an hour before cooking.
- Replace the cherry-port reduction with a homemade cranberry sauce made from 200g fresh cranberries, 50g sugar, and 100ml water simmered until thickened.
- Spiced Honey Duck Breast with Pomegranate Glaze
- Mix 10g of five-spice powder with the salt and pepper rub for the duck.
- Create a pomegranate glaze by reducing 200ml pomegranate juice with 30g honey until thickened. Drizzle over the sliced duck before serving.
- Miso-Glazed Duck Breast with Sesame Carrot Purée
- Brush the duck breasts with a mixture of 30g white miso paste and 10ml soy sauce before cooking.
- For the purée, steam 500g of carrots and blend them with 20ml sesame oil for a nutty flavor.
- Maple-Bourbon Duck Breast with Sweet Potato Mash
- Glaze the duck breasts with a mixture of 30ml maple syrup and 30ml bourbon during the last few minutes of cooking.
- Replace parsnip purée with mashed sweet potatoes (500g) mixed with butter and a pinch of cinnamon.
- Chili-Lime Duck Breast with Avocado Salsa
- Season the duck breasts with chili powder (5g) and lime zest (from one lime) before cooking.
- Serve with a fresh avocado salsa made from 200g diced avocado, 50g diced red onion, cilantro, and lime juice.
- Herb-Crusted Duck Breast with Blackberry Reduction
- Coat the duck breasts in a mixture of chopped fresh herbs (parsley, thyme, rosemary) before searing.
- Make a blackberry reduction by simmering 200g blackberries with 100ml red wine until thickened.
- Szechuan Peppercorn Duck Breast with Spicy Plum Sauce
- Use crushed Szechuan peppercorns (5g) in place of regular black pepper for a unique flavor.
- Replace the cherry-port reduction with a spicy plum sauce made from simmering 200g plums, 50g sugar, and chili flakes until thickened.
Nutrient | Amount | % Daily Value* |
---|---|---|
Calories | 650 | 32.5% |
Total Fat | 38g | 58% |
Saturated Fat | 15g | 75% |
Cholesterol | 165mg | 55% |
Sodium | 780mg | 33% |
Total Carbohydrates | 45g | 15% |
Dietary Fiber | 8g | 32% |
Sugars | 20g | – |
Protein | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.