Duck with parsnips, pomegranate and vin santo sauce

Method

1. Preheat the oven to 180C/ gas 4. Score the duck skin gently and put skin-side down into a cold ovenproof frying pan.

2. Cook on a medium heat for about 4 minutes when the duck will begin to colour. Transfer to the oven and cook for 6-8 minutes until cooked to your liking.

3. Remove the duck from the oven and turn the oven temperature up to 200C/ gas 6.

4. Quarter the (unpeeled) parsnip, put it in a small saucepan of milk and bring to the boil. Take off the heat and discard the milk.

5. Transfer the parsnip to a roasting tin with the honey, 2 sprigs of rosemary and 20g of the butter. Season with salt and pepper and cook in the oven for 6-8 minutes.

6. To make the sauce, the remaining butter without colouring it. Pour in the Vin Santo and flambé. Stir in the pomegranate seeds and remove the pan from the heat.

7. Put the parsnips on a plate, cut the duck lengthways and arrange on top. Pour over the sauce and garnish the plate with the remaining rosemary, watercress and a drizzle of extra virgin olive oil.

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Ingredients

1 x 225g Gressingham Duck breast
1 large parsnip
400-500ml (approx) Milk
1 tsp English Honey
3 sprigs Rosemary
70g unsalted English Butter
100ml Vin Santo, (dessert wine)
1 tbsp pomegranate seeds
1 bunch Watercress
extra virgin Olive oil, for drizzling

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