Duck breast in camelina crust, ginger parsnip purée, camelina miso sauce

Serves 4, by Mélanie Germain

Ingredients

• 2 duck breasts, approximately 350g each
• 3 tbsp (45 ml) of roasted camelina seeds
• 2 tbsp (15 ml) panko breadcrumbs
• 1 tbsp (15 ml) orange zest
• Salt and pepper
• 2 tbsp (30 ml) camelina oil (for searing thanks to its high smoke point)
• Parsnip purée: 500g parsnips, 1 tbsp (15ml) camelina oil, 1 small piece of fresh ginger, 100ml milk, salt
• Camelina miso sauce: 2 tbsp (30 ml) white miso paste, 1 tbsp (15 ml)  camelina honey, 1 tbsp (15 ml) rice vinegar, 1 tsp (5 ml) soy sauce, 3 tbsp (45 ml) camelina oil,
  

Procedure

Camelina crust: Mix camelina seeds with panko breadcrumbs and orange zest. Season the duck breasts with salt and pepper, then coat them with this crust.

Cooking the duck: Heat camelina oil in a hot pan (its high smoke point allows for searing without burning). Place the duck breasts skin-side down and cook over medium heat for 5 minutes, until golden brown. Turn over and cook for 3 minutes on the flesh side. Finish cooking in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for 6 to 8 minutes, depending on the desired level of doneness. Let rest under aluminum foil.

Parsnip purée: Cook the chopped parsnips in salted water until tender. Drain, then blend with the milk, camelina oil, and grated ginger until smooth. Adjust the seasoning.

Camelina miso sauce: Whisk together the miso paste, camelina honey, rice vinegar, and soy sauce. Gradually whisk in the camelina oil, emulsifying it as you would for a vinaigrette, until you obtain a smooth sauce.

To serve: Spread a spoonful of parsnip purée in the center of each plate. Slice the duck breasts into a fan shape and arrange them on top. Drizzle with miso-camelin sauce and sprinkle with a few camelina seeds to evoke the crust.

Photo and recipe credit: Mélanie Germain