Crispy Duck Breast with Sunchoke Purée, Charred Onion, and Rainbow Carrots

Crispy Duck Beast

While scanning through online news today, I came across an interesting proverb: “A man who waits for a roast duck to fly into his mouth must wait for a very, very long time.” The adage mocks those who always sit around waiting for good things to fall upon their laps without taking any real action. It evocatively reminds me that whatever we hope to achieve must come from our own initiatives and hard work. 

It was dinner time, so I set about to cook. As it so happened, I had duck breast in the fridge. With sunchokes, onions, and carrots, I created the following dish—and put a tasty duck piece into my own mouth.

Ingredients:

– About one pound skin-on duck breasts
– 1 pound sunchokes
– Two onions
– A couple of rainbow carrots
– One cup of milk
– A few garlic cloves
– 1/2 potato (optional)

 

Procedure:

Plating time! Use a little watercress for garnish.

Plating time! Use a little watercress for garnish.

I really enjoyed the crunchy crispness and savoriness of the duck meat, the silky texture of the sunchoke purée, the rich fragrance of the charred onion, and the fresh smell and sweetness of the rainbow carrots.

After all, I created my own duck dish.

27 thoughts on “Crispy Duck Breast with Sunchoke Purée, Charred Onion, and Rainbow Carrots

    • Sunchokes taste a little starchy, somewhere between artichokes and potatoes. When sunchokes are made into purée after being boiled and smashed, they taste very tender. When you have time, you can try it.

      Liked by 1 person

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