Crispy Long Island Duck Breast with Parsnip Purée, Duck Confit, and Spiced Cherry Glaze Recipe | Jam

Ingredients

• 1 pound parsnips, peeled and cut into 1-inch pieces
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• Salt and freshly ground white pepper, to taste
• 1/2 cup diced Spanish onions
• 2 cups canned cherries in syrup
• 1 cup chicken stock
• 2 tablespoons cherry vinegar
• 2 tablespoons brandy or Cognac
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 1 teaspoon ground nutmeg
• 1 teaspoon Sriracha sauce
• 2 duck breast halves
• Salt
• freshly ground pepper
• 2 duck legs confit