Seared Duck Breast, Pureed Parsnips, Asparagus

Click the "read more" down below to...well...read the step by step!





Okie Dokie, let's hear it....what would you guys have done differently?

My Prep...(I like to prep everything before cooking as I'm not that quick yet)



I only used the sides, not the center of the parsnips.




















I salted, 5-spice, and peppered both sides, then put them fat side down in a cold pan, and turned the heat on to low.

in the mean time, I did my dessert (no finished pics till after....it will spoil your dinner!)



After about 15 minutes the fat was rendering good....so I put on high.....seared, then flipped....



Took some of the fat, put it in a pan with the parsnips....



sauteed, then put in a saran covered bowl in the nuke for about 5 minutes....

while the other side cooked...and I threw in the asparagus with a little sliced garlic.



Took the breasts out (at 130-135ish), to rest......and threw some shallot in for a second or 20, then deglazed and reduced with some red wine..(zin)




while it reduced, I pureed the parsnips, (added almost a cup of water, a little olive oil, seasoned a little)

(color is much whiter than in the pics, don't let it fool you.)

added about a half a stick or more of butter....



sliced the breasts (nicely rested), plated, added a little nutmeg on top the parsnips,




then had dessert...




It was excellent, really really good. Only thing I thought could have been better was the pan sauce.....and maybe a lemon in the steamer. Thanks to BDL for helping me out!