Gluten-Free Duck Breast with Plum Sauce

Ingredients

• 1 duck breast, skin-on
• ¼ tsp fine sea salt
• 180 g parsnip, peeled and cut into thin batons
• 1 tsp olive oil
• 1 shallot, finely chopped
• 2 plum, ripe, pitted and diced
• 1 tbsp red wine vinegar
• 3 tbsp water
• ½ tsp fresh thyme leaves

Method

1. Salt the duck, then rest while the oven heats.10 min timer
2. Roast parsnips at 425°F until tender and browned.30 min timer
3. Start duck skin-side down; render until crisp, then sear flesh.
4. Set the duck aside; soften shallot in the rendered fat.3 min timer
5. Add plum, vinegar, water, and thyme; simmer until spoon-coating.8 min timer
6. Rest duck, slice thinly, and serve with parsnips and sauce.5 min timer