…roasted root vegetables flavoured with maple syrup and sautéed oyster mushrooms

Serves 4

Prep time 60 mins


1Kg Barberry breast
1kg parsnip
2ltrs milk
100g unsalted butter
1 carrot
500g oyster mushrooms
1 garlic clove
Lemon juice
Chopped parsley


Place the duck breast in the fridge uncovered overnight on three-ply kitchen roll, so that it dries up.

For the vegetables

Peel 600 grams of the parsnips, slice and remove the core as this makes the purée very starchy, chop all the same size and place them in a large pot with the milk and simmer until cooked through. Place in a velocity blender and blend until smooth adding seasoning and a knob of butter. Peel the rest of the parsnips, cut into chunky batons and keep refrigerated until needed.

For the roasted root vegetables place the parsnips and carrots in a heated pan with some oil, butter and thyme and maple syrup and roast for twenty minutes. Finish off for the last five minutes with the duck.

Carefully clean the oyster mushrooms and pre-heat a medium sized pan with cooking oil. Toss them until evenly coated and add some minced garlic, thyme, and butter, finishing off with parsley and salt.

For the duck

To cook the duck breast, trim any unwanted sinews or fat from beneath the duck, place it skin side down in a cold non-stick pan to prevent it from shrinking in the pan, this will result in a crispy and golden skin. Place the pan on medium heat until the duck skin turns golden, removing the excess fats from the pan from time to time.

Place the duck breast in the oven for around 8 minutes at 180 degrees and then allowing it to rest for 5 mins before giving it a final 2 minutes reheating time.

When ready to plate, reheat the parsnip purée and place a generous dollop in the middle of the plate, build the roasted root vegetable and mushroom around it, slice the duck breast in half and carefully place it on top. Serve.