Duck breast with parsnip purée and cherry, port reduction.
I love this recipe, it's so easy to do, nothing too complex but packed full of flavours. I've used the Instanta sous vide to lightly cook the duck breast, then pan fried with cavolo nero, sprouts, parsnip purée and finished with a rich, cherry and port reduction. It's probably my favourite recipe to date. Please give it a go and let me know your thoughts.
To find out more about the incredible Instanta range, click here https://www.instanta.com/products/digital-water-baths
www.hasteskitchen.com
PO Box - Ian Haste - Hastes Kitchen Ltd
Gleam Futures
6th Floor
60 Charlotte Street
London
W1T 2NU
Equipment Used
Canon EOS 5D Mark IV
Canon EF 24-70mm f/2.8L II USM Lens
Canon 70D
Canon EF 24-70mm f/2.8L II USM Lens
Canon 80D
Sigma 35mm F1.4 DG HSM Lens
Rode RODELink Lavelier Mic
Kitchen Set design and Install, Kestrel Kitchens Ltd