Well, that’s a catchy heading isn’t it. Despite sounding ridiculously complicated, this was actually fairly easy to put together and not too bad in the taste department either. The sauce needs a little work (too sharp) and I’m still not completely happy with the rosti (higher temperature and finish in the oven maybe) but it’s certainly got potential.
4 Comments to 'Duck Breast, Parsnip and Parmesan Rosti with Cranberry and Port Sauce and'
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Oh, that looks wonderful – I saw some duck breasts at the market over the weekend and now I’m kicking myself that I didn’t buy them.
Su-Lin’s last blog post..The Original Shahanshah Vegetarian Restaurant
I love duck meat, especially the Chinese/Cantonese-style roasted ones! Yum!
I can never get rosti right…. It always turn out to be a mushy mess
Mrs Ergül’s last blog post..November Daring Bakers Challenge – Caramel Cake with Caramelized Butter Frosting
Its a great way to use cranberries, with Duck breasts and Parmesan Rosti, I don’t have fresh cranberries here, probably I have to settle with red currents.
Thanks for sharing this.:-)
Kelly
Su-Lin – I often wonder what to do with duck breasts, this works well but I also like Mrs Ergul’s suggestion of cooking them in the Chinese style.
I also think Kelly’s suggestion of using redcurrants would work well too.