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Duck breast skewers, apricot with sumac, parsnip mousseline, orange sweet and sour sauce


Sipmlicity and great flavour will make this a hit at your dinner table.


Recipe for 4 persons

Duck and apricot skewers

2 Unit(s)
Duck magret
24 Unit(s)
Skewer sticks
10 Gr
12 Unit(s)
Dried apricots

Parsnip mousseline

500 Gr
250 Ml
1 Knob

Orange sweet and sour sauce

20 Ml
Balsamic vinegar
50 Ml
Orange juice
100 Ml
Veal stock
1 Unit(s)
Orange zest(s)
  • Butter
  • Salt and pepper
Duck breast skewers, apricot with sumac, parsnip mousseline, orange sweet and sour sauce

Preparation time: 30 min

Preheat your Four at 400 °F

  • Preparation

    Clean and trim duck breast of any skin and fat.

    Cut the apricots in half.

    Peel the parsnip, chop into cubes.

    Zest and juice the orange, keeping both parts separate.

    Heat your veal stock.

  • Duck breast and apricot skewers

    Cut the duck breast into slices width-wise (try to get at least 24 slices per breast).

    Roll each slice around a half an apricot, then skewer two of your rolls with the bamboo skewers.

    In a hot pan with vegetable oil, sear each side of your duck skewer for 15 seconds to get a nice colour.

    Finish the skewers on a tray in the oven for 4-5 minutes, just before serving.

  • Parsnip mousseline

    In a pot, add the milk and the parsnip cubes. Bring to a boil, then lower to a simmer and cook the parsip until it is fully done (test with a small knife to see if it enters and exits the parsnip easily).

    Transfer the parsnip to a food processor using a slotted spoon. Mix the parsnip into a puree, adding the butter and seasoning with salt and pepper.

    You can add some milk whie mixing to achieve the desired consistency.

  • Orange sweet and sour sauce

    In a pot, reduce the balsamic vinagre and the orange juice by half, over medium-high heat.

    Add the orange zest and the veal stock. Let reduce over a low heat. Season with salt and pepper, if necessary.

  • Plating

    Remove the duck skewers from the oven, sprinkle all over with sumac.

    Spread the parsnip mousseline at the bottom of your dish, place two skewers nicely on top and sprinkle some sumac for decoration.

    Serve the orange sweet and sour sauce in a bowl on the side for dipping.

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