Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2 duck breasts, weighing about 170 grams each, with 1 teaspoon sea salt, 0.5 teaspoon black pepper, and 2 sprigs fresh thyme, then vacuum-seal them in a bag and cook in a sous-vide bath at 57°C for 2 hours.

2. 2

   While the duck cooks, prepare the parsnip puree by simmering 300 grams peeled and chopped parsnips in lightly salted water until very tender, approximately 15-20 minutes.

3. 3

   Drain the cooked parsnips thoroughly, then return them to the pot and mash them with 80 ml heavy cream and 15 grams unsalted butter until smooth, seasoning with 0.5 teaspoon sea salt and 0.25 teaspoon white pepper.

4. 4

   For the lingonberry-rye crumble, pulse 40 grams rye bread in a food processor until coarse crumbs form, then mix them with 20 grams melted unsalted butter and 0.5 tablespoon granulated sugar.

5. 5

   In a small saucepan, combine 100 grams fresh or frozen lingonberries with 2 tablespoons water and simmer gently for 5 minutes until slightly broken down, creating a tart berry sauce.

6. 6

   Once the duck breasts are cooked sous-vide, remove them from the bag, pat them very dry, and sear them skin-side down in a hot pan for 5-7 minutes until the skin is crispy and golden, then flip and sear for 1 minute on the flesh side.

7. 7

   Allow the seared duck breasts to rest for 5 minutes before slicing them thinly, and serve alongside a dollop of parsnip puree, drizzled with the lingonberry sauce, and sprinkled with the rye crumble.