This dish is all about depth, patience, and balance — the kind of cooking that doesn’t shout, but quietly impresses.
Smoked duck breast brings a rich, almost velvety intensity, its natural fattiness enhanced by gentle smoke and careful rendering until the skin is crisp and golden, while the meat stays tender and blushing inside.
Underneath, a silky roasted parsnip purée adds sweetness and warmth — slow-roasted to concentrate flavour, then blended until smooth and comforting. It’s the kind of purée that grounds the dish, bringing everything together without stealing the spotlight.
Earthy lentils and nutty chickpeas give the plate structure and honesty. Lightly spiced and warmed with olive oil, they add texture and substance, making the dish feel nourishing rather than heavy. Fresh spinach is folded in at the last moment, just wilted enough to stay vibrant and clean, cutting through the richness with freshness.
This is food for colder days, for quiet evenings, for moments when you want something refined but real. A dish that respects ingredients, celebrates restraint, and proves that simple elements — when treated properly — can feel truly luxurious.
Recipe (Serves 2)
Ingredients
Smoked Duck Breast
- 2 duck breasts (smoked)
- Freshly ground black pepper
- Sea salt (lightly, if needed)
Roasted Parsnip Purée
- 3 large parsnips, peeled and chopped
- 1 tbsp olive oil
- Salt to taste
- 20 g butter
- A splash of warm milk or cream (optional)
Chickpeas & Lentils
- 120 g cooked lentils (green or Puy)
- 120 g cooked chickpeas
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Salt & black pepper
Spinach
- 2 large handfuls of fresh spinach
- A few drops of olive oil
Method
1. Roast the Parsnips
Preheat oven to 190°C.
Toss parsnips with olive oil and salt, spread on a tray, and roast for 30–35 minutes until soft and lightly caramelised.
Blend with butter (and a splash of milk or cream if needed) until smooth and silky. Keep warm.
2. Prepare the Duck
Score the skin of the smoked duck breast lightly, without cutting into the flesh.
Place skin-side down in a cold pan and slowly bring to medium heat.
Render the fat gently for 6–8 minutes until the skin is crisp and golden.
Flip and cook flesh-side for 1–2 minutes only — smoked duck doesn’t need much.
Rest for 5 minutes, then slice.
3. Chickpeas & Lentils
Warm olive oil in a pan, add chickpeas and lentils.
Season with smoked paprika, cumin, salt, and pepper.
Heat gently until warmed through and aromatic.
4. Spinach
Add spinach to the pan at the very end, letting it wilt naturally from the heat.
Finish with a few drops of olive oil.
🍴 Plating
- Spoon parsnip purée onto the plate and swipe gently
- Add chickpeas, lentils, and spinach on top
- Slice the duck breast and place it neatly over the purée
- Finish with cracked black pepper and a touch of duck fat if you want extra shine
Nutritional Values (Approx. per serving)
- Calories: ~620 kcal
- Protein: ~38 g
- Carbohydrates: ~45 g
- Fat: ~32 g
- Fibre: ~14 g
- Sugar: ~8 g
Chef’s Note
This is the kind of dish I love cooking when I want food to feel grounding — something that warms you without weighing you down. Smoked duck has so much character on its own, so the key is knowing when to step back and let it speak. Keep the seasoning gentle, respect the textures, and trust the ingredients. Sometimes, restraint is the most confident move a chef can make.