Crispy Duck Breasts with Balsamic-Cherry Sauce, Roasted Brussels Sprouts, Parsnip-Carrot Puree
Crispy Duck Breasts with Balsamic-Cherry Sauce, Roasted Brussels Sprouts, Parsnip-Carrot Puree is the crowd-pleasing course #4 in the Five-Course Duck Feast
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at threemanycooks.com.
Cooking tools:
- Blender
- Cooling rack
- Skillet
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Plate
- Measuring cup
- Mixing bowl
- Spoon
Ingredients
- 1½ pounds each: parsnips and carrots, trimmed, peeled, and cut into large bite-size chunks
- ¼ cup olive oil
- Salt
- ground black pepper
- 1 cup evaporated milk
- 24 Brussels sprouts, (a generous pound) trimmed and halved
- 4 whole boneless skin-on duck breast halves
- 1 generous cup frozen dark sweet cherries, halved
- 1 cup chicken broth
- ¼ cup balsamic vinegar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Crispy Duck Breast – Recipes for Club + Resort Chef
recipes.clubandresortchef.com
Crispy Duck Breast with Cherry Port Sauce
ihavenet.com
Crispy Duck Breast - Cherry Reduction
recipes.anovaculinary.com
Crispy Duck Breast with Cherry-Caper Sauce
inspiredcuisine.ca
Crispy Long Island Duck Breast with Parsnip Purée, Duck Confit, and Spiced Cherry Glaze Recipe | Jam
archive.jamesbeard.org
Crispy Pan-Seared Duck Breast with Herb Sauce
solin.stream
Duck Breasts with Balsamic Vinegar Sauce and Cherries
cookingwithjulie.com
Pan-Seared Duck Breast with Cherry Balsamic Glaze Recipe
petitepanini.com