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Roast duck breasts with parsnip purée

Roast duck breasts with parsnip purée

Roast Duck Breasts with Parsnip Purée  is a classic dish. The duck breasts used for this recipe are called magrets. This is a duck breast that has been completely removed from the bone and has no wing attached. This breast can then have the skin removed or left on. Leaving the skin on gives a crispy finish. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution.  Magret duck breasts usually come vacuum-packed from France and are ready to cook. If you can’t get magrets, simply roast duck breasts still on the carcass, then remove them from the bone once cooked and rested.