Slow Roasted Supreme of Duck

1 Aug 2014

How to cook slow roasted Supreme of Duck with Parsnip Puree, Parsnip Fondant, Green Beans and Blackberry Jus

Ingredients - Serving Four 

4 x Supreme of Duck   
120g x Blanched French beans  
12 x fresh Blackberries
8 x rings of Parsnips ( 1cm thick ) 
100g x Butter
100ml x fresh Duck or Red Wine Jus/Sauce 
200g x Parsnips (Peeled & core remove) 
100g x Potatoes (Peeled) 
10ml x Double Cream
200ml x Milk


  • Seal the Duck Breast on both sides
  • Roast in the oven for 3-4 minute each side with some Rosemary
  • Once cooked, leave to rest for 5 minutes  
Parsnip Rings
  • Peel and cut your Parsnips in to 1cm rings 
  • Season Seal on both sides, place into a oven proof dish
  • ½ cover with water and the Butter 
  • Place into a moderate oven and cook for 10-15 minutes or until the parsnip is cooked  
Parsnip Puree
Cut your Potatoes and Parsnips in to 1cm dice 
Place in to the Milk, bring to the boil and cook until soft (15 minutes), Strain 
Heat the Double Cream and all the cooked Parsnips and Potatoes
Blend until smooth, then season 

To Serve

  • Place the Parsnip Puree in the middle of the plate add the tossed Fresh Beans on top
  • Place two Parsnip Fondant next to the Beans
  • Slice the Duck Breast and place on top
  • Add the Blackberries to the Warm Jus
  • Pour Blackberries and Jus around the Duck