Instructions
Follow the steps and taste along the way.
Prepare the vegetables and meat
Peel the potatoes and parsnip and cut them into pieces about 2 cm in size. Pat the duck breasts dry, score the skin in a shallow crosshatch without cutting into the meat, and season both sides with half the salt and the pepper.
Cook the potatoes and parsnip
Put the potatoes and parsnip in a pot, cover with 1.5 l of water, and bring to a boil. Cook for 18 to 22 minutes, until the pieces can be easily pierced with a fork. Drain and leave them briefly to steam dry.
Sear the duck breasts
Place a cold pan over medium-low to medium heat and add the breasts skin-side down. Cook for 8 to 10 minutes so the fat renders slowly and the skin becomes deep golden and crisp. Carefully pour off excess fat from the pan as it renders. Turn the meat over and cook for 2 minutes.
Finish cooking the meat and make the purée
Transfer the breasts to an oven preheated to 180 °C, skin-side up, and roast for about 8 to 12 minutes, until a thermometer inserted into the thickest part reads 74 °C. Let them rest for 5 minutes. Mash the potatoes and parsnip with the butter, warm milk, and remaining salt until smooth.
Finish the grape sauce
Finely chop the onion and halve the grapes. Pour the fat out of the pan used for the meat, leaving about 1 teaspoon in the bottom. Cook the onion over medium heat for 2 minutes, add the grapes, and cook for another 2 minutes. Pour in the stock, balsamic vinegar, and honey; cook for 5 to 7 minutes, until the sauce has thickened slightly and the grapes have softened but not broken down. Slice the meat and serve with the purée and sauce.
