Seared Duck Breast with Cherry-Ginger Sauce & Parsnip Purée
A sophisticated and nutrient-dense dish perfectly suited for the Autoimmune Protocol. Tender seared duck breast is paired with a vibrant, tangy cherry-ginger sauce and served over a creamy, dairy-free parsnip purée for a restaurant-quality meal at home.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1680 calories
$14 per serving
$40 min
2 servings
autoimmune-protocol, any cuisine
Ingredients
- 2 duck breasts (approx. 175g each)
- 500g parsnips, peeled and chopped
- 150g frozen or fresh pitted cherries
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 60ml water or bone broth
- 1 tsp fresh thyme leaves
- Sea salt to taste
Instructions
- 1.Place the chopped parsnips in a saucepan, cover with water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until very tender. Drain well.
- 2.While the parsnips cook, prepare the duck. Pat the duck breasts dry with a paper towel. Score the skin in a crisscross pattern, being careful not to cut into the meat. Season generously with salt.
- 3.Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Cook for 10-15 minutes, allowing the fat to render, until the skin is golden and crispy. Pour off the excess rendered fat periodically (save it for cooking later!).
- 4.Flip the duck breasts and cook for another 3-5 minutes for a medium-rare finish. Remove from the pan and let them rest on a cutting board for 10 minutes before slicing.
- 5.In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Add the cherries, apple cider vinegar, water, and thyme. Simmer for 5-7 minutes, scraping up any bits from the bottom of the pan, until the sauce has thickened slightly. Season with salt.
- 6.Return the drained parsnips to their pot. Add the olive oil and a pinch of salt. Mash or blend with an immersion blender until smooth and creamy.
- 7.To serve, spoon a generous amount of parsnip purée onto each plate. Slice the rested duck breast and arrange it on top. Drizzle with the warm cherry-ginger sauce.
Nutrition Information
115g
fat
95g
carbs
25g
fiber
70g
protein
Why this recipe
This recipe is designed for healing, using only AIP-compliant ingredients. It is rich in high-quality protein from duck, anti-inflammatory compounds from ginger and cherries, and fiber-rich parsnips to support gut health while avoiding common dietary triggers.