Duck Meatloaf with Creamy Parsnip Puree & Crispy Onions


Serves 4File 1583



  • 1 pound ground pasture-raised duck meat
  • 4 ounces ground duck skin
  • ½ cup minced onion (cooked)
  • ¼ cup chopped raisins
  • ½ cup breadcrumbs
  • 2 tablespoons parsley, chopped
  • 1 ½ teaspoon sea salt
  • 1 tablespoon chopped thyme


  • 1 parsnip, peeled and cut into ½-inch pieces
  • 2 cups organic whole milk
  • 2 pieces star anise
  • Zest of one orange
  • Sea salt


  • 1 onion, cut into ¼-inch slices
  • 1 cup organic buttermilk
  • 2 cup all-purpose flour
  • 1 tablespoon black pepper
  • Oil for frying


  1. To prepare the meatloaf: Preheat oven to 400°F. Mix all ingredients. Portion into four equal-size patties. Sear on medium heat in an ovenproof pan and transfer to oven for 15-20 minutes.
  2. To prepare the parsnip puree: Combine parsnip, milk, and star anise in a small pot. Make sure parsnip is just covered with milk and cook until tender. Strain parsnip, reserving liquid. Remove star anise and transfer parsnip to a blender or food processor. Add orange zest and process until smooth, using as much reserved liquid as needed. Season with salt.
  3. To prepare the onion rings: Separate onions into rings and soak in buttermilk. Mix flour and black pepper together. Remove onions from buttermilk and dredge in the flour/pepper mixture. Heat oil to 350°F. Fry onions in batches until golden brown. Drain on paper towels and season with salt.
  4. To serve: Divide puree among four plates and top each with one meatloaf patty and two onion rings.

Reprinted from Brooklyn Chef's Table by Sarah Zorn, copyright 2013. Published by Lyons Press.