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Preheat the oven to 375 degrees. Heat an oven proof pan over moderately high heat and once hot, add the duck breasts, skin side down. Cook duck on one side until most of the fat has rendered and the skin is crispy and brown. Pour all the fat off and reserve for another use. Add the prunes, apples, thyme, rosemary, duck stock and Fustini's Michigan Apple balsamic and place into the oven. Roast until the duck is medium rare to medium and the apples have started to break down - 10 to 12 minutes. Remove duck from pan to cutting board to rest for 5 minutes. Using a slotted spoon, remove the fruit to a bowl, keeping warm. Spoon any accumulated fat off, and bring the juices to a boil on the stove top. Adjust seasoning, then remove from heat and swirl in butter.
To serve, cut duck breasts into thin slices. Spoon a little root vegetable mash onto each service plate. Lay duck slices out on top, and garnish with some fruit and a drizzle of Fustini's Herbs de Provence olive oil, and some mixed herbs.
Place potatoes, sweet potatoes, parsnip, and carrots into a large stock pot and cover with cold water. Place the pot over medium high heat and bring to a simmer. Skim any foam that rises to the top. Cook until all vegetables are soft - 15 to 20 minutes. Strain well and return to the pot. Add the butter, salt, pepper, and Fustini's Rosemary EVOO and mash by hand with a potato masher. Add the fresh herbs, adjust seasoning and reserve to keep warm.
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