Bon Appetit/May 2004

Orange and Coriander Duck Breasts with Parsnip Cakes and Maderia
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound large parsnips (about 4), peeled, coarsely grated 1 teaspoon salt 1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg 1 large egg, lightly beaten 1 tablespoon all purpose flour
4 tablespoons (1/2 stick) unsalted butter, divided 4 Muscovy duck breast halves, about 6 ounces each 1/4 cup thick-cut orange marmalade
2 garlic cloves, minced 1/2 teaspoon ground coriander 1 cup low-salt chicken broth
1/2 cup Madeira



1 Mix parsnips, salt, pepper, and nutmeg in large bowl to blend. Mix in egg and flour. Melt 2 tablespoons butter in heavy large skillet over medium heat. Drop 1/4 cup (packed) mixture into skillet and flatten to 3-1/2-inch-diameter pancake. Repeat, forming 4 pancakes. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet. Melt remaining 2 tablespoons butter in same skillet. Cook remaining pancakes.
2 Preheat oven to 375 F. Spirnkle duck with salt and pepper. Heat another heavy large skillet over medium-high heat. Add duck, skin side down, to dry skillet and cook until skin is dark brown, about 4 minutes. Turn and cook 2 minutes longer. Transfer duck breasts, skillet. Mix marmalade, garlic, and coriander in small bowl. Top each breast with 1 tablespoon marmalade mixture. Roast to desired doneness, about 12 minutes for medium-rare. Let rest 5 minutes.
3 Meanwhile, pour off drippings from reserved skillet. Add chicken broth and Maderia to skillet; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 6 minutes. Season sauce to taste with salt and pepper.
4 Place 2 warm pancakes on each of 4 plates. Slice duck breasts thinly; fan over pancakes. Drizzle with sauce and serve.

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