University of Derby Buxton chef lecturer Robert Stordy’s latest tasty offering is seared duck breast, parsnip and grain mustard mash, sherry and ginger sauce.
4 duck breasts
100 ml dry sherry
1 clove crushed garlic
1 tsp grated fresh ginger
1 star anise, crushed
1 tsp whole grain mustard
30ml double cream
75ml Chicken stock
Marinade the duck breasts in the sherry, ginger, star anise, and garlic for about two hours.
Peel and roughly chop the parsnips and boil in salted water for about 15mins or until soft - do NOT overcook.
Drain the parsnips and return to the pan and dry gently over low heat, mash or press through a ricer, add the mustard, cream and butter and check seasoning, keep warm.
Heat a frying pan, remove duck from marinade, season and sear on both sides for about five minutes, keeping the flesh very pink inside.
Remove duck and allow to rest for about ten minutes.
Remove excess fat from the pan, add marinade and stock and reduce by half.
Add a little butter to give the sauce a shine, strain.
To serve: spoon the parsnip puree onto serving dish, cut breast into slices, arrange around the parsnips, strain sauce and drizzle around.