Roasted Loomswood Duck Breast, Parsnip Pruee, Young Root Vegetables, Wild Mushrooms, Rasin Jus

Ian Rudge

Ian Rudge

16th March 2012
Ian Rudge

Roasted Loomswood Duck Breast, Parsnip Pruee, Young Root Vegetables, Wild Mushrooms, Rasin Jus

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Roasted Loomswood Duck Breast recipe a try?


  • 2 each Whole Loomswood 180 gr Wild mushrooms
  • 0.6 kg Parsnip
  • 0.2 kg Full fat milk
  • 0.3 litre Duck jus
  • 0.1 kg House dried grapes (Or rasins)
  • 12 each Baby turnips
  • 12 each Baby beetroot
  • 500 gr Maris piper potato
  • 200 gr Butter
  • 1 bunch Baby watercress or normal
  • 100 ml Fresh apple juice
  • 200 gr Rendered duck fat


Peel parsnips, remove centres, cut small, sweat down in butter with a little salt Cover with cling film and gently cook until soft add milk and apple juice a little lemon juice, blend in a themo mix until smooth pass through a fine chinoise
Baby beetroot and turnips
Peel leaving a little of the root on. Simmer gently in 1litre of water 12gr salt sugar and butter until just starting to go tender remove and refresh. Then dry onions and roast in a pan with a little oil and butter. Strain fat and the glaze in jus store ready for service.
Prep mushrooms, wash if they are dirty, pan fry a little oil
finsh with a little butter, garlic puree and chopped parsley
Remove breast and leg from bird. Marinate the legs in.
Lemon rind,garlic,thyme,bay leaf, sea salt, black pepper.
for 6/8 hours. Then confit in the oven at 80 for 4 hrs. Or until
thigh bone is loose. Remove and leave to cool slightly. remove
from oil and remove thigh. In cling film roll the drum stick in to
a tight ball. And leave to cool. Once cool remove cling film
and wrap in the potato sapaghetti and clarafied butter
when potato and butter is set deep fry on 180c. Pan fry the breast
to render out the fat and colour the skin chill. Then roll in cling
film trying to keep the breast shape and vac Pac cook in a
water bath at 62 for 26mins, remove from bag and season with
salt, finish in foaming butter rest for 4 mins before carving

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