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Ingredientes
- 2 med parsnips unpeeled, and poached for 15 min
- 1 x sweet potato cut into 8 wedges
- 1 Tbsp. grapeseed oil plus more for squeeze bottle Salt to taste Freshly-grnd black pepper to taste
- 4 x boneless skinless duck breasts (5 to 7 ounce ea)
- 2 Tbsp. toasted coriander seeds crushed
- 4 sprg baby pea shoots for garnish
- 9 c. sweet potato juice - (approximately 12 to 16 sweet potatoes)
- 4 Tbsp. fresh ginger
- 2 x Thai chile peppers minced Salt to taste Freshly-grnd black pepper to taste Freshly-squeezed lemon juice to taste
Direcciones
- Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil. Rub the 8 sweet potato wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a sheet tray in a pre-heated 400 degree oven till browned and cooked through (approximately 15 min).
- Heat a large, nonstick saute/fry pan over medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Use a squeeze bottle to drizzle a thin line of grapeseed oil over the coriander on each duck breast. Add in the duck breasts, seed-side down to the warm saute/fry pan. Saute/fry till the coriander browns. Turn the duck breasts over and set the pan off the flame for 3 to 5 min. Remove the breasts and allow them to rest 2 to 4 min.
- To plate, set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon Sweet Potato Sauce Base onto each plate and garnish with pea shoots.
- Sweet Potato Sauce Base: Juice sweet potatoes and allow the juice to stand for 4 hrs. This will allow much of the potato starch in the juice to settle. Pour the juice through a fine mesh strainer being careful to leave the settled starch behind. Place over a medium flame and reduce to approximately 1 1/2 to 2 c., or possibly till the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chile pepper. Stir till the sauce tastes spicy sufficient and strain immediately. Season to taste with salt, pepper, and lemon juice. (Makes 1 1/2 to 2 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 29 | 31% |
| Total Fat 3.28g | 4% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 49mg | 2% |
| Potassium 265mg | 8% |
| Total Carbs 7.25g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.18g | 1% |
| Protein 9.32g | 15% |
