Authentic home cooking from France, with US measurements. 
Duck Breast Strips with Roasted Figs and Carrot-Parsnip Purée
Duck breast strips are perfect for the holidays! The figs add a touch of elegance, while the carrot-parsnip purée brings a gentle sweetness and keeps the dish light.
Duck Breast Strips with Roasted Figs and Carrot-Parsnip Purée
Duck breast strips are perfect for the holidays! The figs add a touch of elegance, while the carrot-parsnip purée brings a gentle sweetness and keeps the dish light.
Open in Cookpad AppSteps
- 1
Purée: Peel the carrots, parsnip, and potato, then cut them into small pieces. Boil in water for 30 minutes. Drain the vegetables. Place everything in a blender with the heavy cream. Season with salt and pepper.
- 2
Roasted figs: Cut the figs into quarters. Place them in an oven-safe dish. Add the butter, honey, and cinnamon. Bake at 455°F (235°C) for 10 minutes.
- 3
Duck breast strips: In a skillet with butter, cook the duck strips over low heat for 5 minutes. Set the meat aside. In the same hot skillet, add the balsamic vinegar and honey. Stir to combine. Quickly return the duck strips to the pan and toss in the sauce.
- 4
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