Pan-roasted duck breast with port-braised kohlrabi, by Madalene Bonvini-Hamel

05 August 2010
Pan-roasted duck breast with port-braised kohlrabi, by Madalene Bonvini-Hamel

This recipe from Madalene Bonvini-Hamel makes the most of August's midsummer bounty. For more seasonal recipes, see ourFlavours of Augustarticle.
(Serves four)

For the pan-roasted duck breast • 4 duck breasts
• Salt and freshly cracked black pepper
• 200g green beans
• 200ml duck sauce
For the port-braised kohlrabi • 2 kohlrabi
• 20g unsalted butter
• 150ml port
• Salt and freshly cracked black pepper
For the parsnip cream • 300g parsnips
• 20g unsalted butter
• Salt and freshly cracked black pepper
• 50ml double cream


Port-braised kohlrabi

Peel the kohlrabi. Use a metal ring and cut a tubular shape 5cm in diameter. Use a mandolin and slice the kohlrabi 4-5mm thick.

Heat the butter in a large non-stick frying pan. Once it starts to foam place the sliced kohlrabi in the butter and season.

Sauté the kohlrabi until it starts to turn golden. Deglaze the pan with the port, cover with a lid and reduce the heat to a gentle simmer. Braise the kohlrabi slices until they are tender.

Reduce the port until it glazes and coats the kohlrabi.

Parsnip cream

Peel and finely slice the parsnips. Place the sliced parsnips in a vacuum bag, add the butter and seasoning. Seal on hard vacuum.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 40 minutes.

Purée the parsnips in a blender until very smooth, then add the cream. If it's still too thick, add more cream.

Taste and adjust the seasoning if needed.

Transfer the purée to a squeeze bottle.

Pan-roasted duck breast

Preheat the oven to 200°C.

Prepare the duck breast: remove the silver skin if it's attached, trim and score the fat.

Season the duck breast generously with the salt and freshly cracked black pepper.

Heat a large frying pan till hot but not smoking. Place the duck, fat side down, into the pan and sauté until the fat is rendered and golden brown. Turn the breast over and seal it on the meat side for one minute.

Place the duck on a tray in the preheated oven for 5-6 minutes, until pink. Let the duck rest on a cooling rack for 5 minutes.

Carve the duck and serve.

To serve

Blanch the green beans; slice some of them in half. Place the kohlrabi on warm plates, place the blanched beans on top of the kohlrabi and slice the rested duck breast and place that on top of the beans. Place droplets of parsnip purée on the plate and scatter some of the cut green beans around. Heat the sauce and spoon over the duck before serving.

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