Hum Honey Glazed Duck Breast

CHRIS SELL, THE DOCK MOOLOOLABA & THE HATTED CHEF

45 MINUTES PREP TIME | 20 MINUTES COOK TIME | SERVES 4

INGREDIENTS

4 nicely trimmed duck breasts 1 large parsnip (not peeled) 1 brown onion 3 cloves garlic 100g pitted cherries halved ½ cup white wine (any variety) 2 punnets Mountain Top mushroom medley 100g roasted pecans roughly chopped 100ml cream 100ml Maleny Dairies milk 50g butter ½ cup light soy 1 tsp Szechuan pepper crushed 2 tbsp Hum Honey Splash of water

METHOD

1. Slice onions and garlic and caramelize in a pan, once golden add sliced parsnips and reduce heat to low, allow to cook for 10 minutes, deglaze with white wine, reduce by half and add cream and milk and cook on low until parsnips are super tender (about 30 minutes)add a splash of water if it starts to look dry or catch to the base of the pan, once tender place in a blender and blend carefully on a high setting adding cooled cubed butter bit by bit until puree looks smooth, add splash of hot water if required to puree. Set aside. 2. Take duck breast out of bags and pat dry, trim any excess fat, score such breast every 1-2cm , season skin with salt and put in a cold pan with no oil, cook on skin side until golden and some fat has rendered, turn over to flesh side for 1 minute and then put on a tray, glaze breasts with hum honey and place in a preheated oven at 200 degrees for 7-8 minutes. 3. While duck is in the oven turn existing duck pan on high and throw in the chopped mushrooms and sautee and season . 4. In a separate pan add 1 tbsp of olive oil and bring up to temp, on high and Szechwan that’s been ground and cherries, cook out until blistered , add soy and a splash of water, honey and reduce until a nice glaze has formed (if to salty add some water). 5. Remove duck from oven and allow to rest on your chopping board. 6. Place 1 large spoon full of puree in the centre of each plate and place the mushrooms on top of the puree. 7. Slice the breast in half down the length of it and rest on top of the mushrooms. 8. Sauce the breast and the plate with the glaze and finish with the roasted pecans, serve and enjoy.