* * *
Peel all your vegetables.
Chop the parsnip and place in a pan with enough milk to cover with a large knob of butter. Bring to the boil and season. Cook until soft then pass through a sieve and season with salt and pepper.
Fry the duck breast after seasoning with salt and pepper. Cook so that it is pink. only takes 5ish minutes depending how big it is.
Melt the jam in a pan with a little water and stock cube. Boil up.
Remove duck breast to rest and fry bacon rasher or lardons. Allow to cook until crisp then cut up the bacon if in a slice or rasher.
To plate slice the duck breast.
Arrange drained vegetables on plates. Top with duck slices and bacon.
Pipe the parsnip puree onto the plate in five places each.
Arrange any potato, spoon on the sauce and decorate with fresh blackberries.
Potatoes fried in rosemary oil would be great with the flavours of this dish.
* * *