Serve with a glass of Poachers Pinot Noir.
2 Poachers Pantry smoked duck breast
2 small parsnips
1L chicken stock
3 fresh bay leaves
3 sprigs thyme
70g red rice
3 tbl shelled pistachios
2 dried figs
1 cinnamon quill
2 star anise
1 cup port wine
3 tbl Red currant jelly
Green vegetable or salad leaves
Set oven to 180 c, peel, top and tail parsnips and remove core, cut evenly into batons and boil in a 250ml chicken stock, 1l water, bay leaves and thyme, simmer for 20 mins. Strain and let dry, season and drizzle with vegetable oil and bake in the oven for 20 -25 mins.
Bring the remaining 750ml chicken stock with 500ml water to a rapid boil and rain in the red rice, cook for 10-15 mins.
Score the skin of the duck in a lattice pattern and place in the oven to 10-12 mins
In a saucepan add chopped dried figs, cinnamon, star anise and port wine and allow to flambe and reduce by half. Add the red currant jelly and thicken and remove from the heat. Roughly chop pistachios and assemble with vegetables or salad greens.