Duck Meatloaf with Creamy Parsnip Puree & Crispy Onions
Submitted by Anonymous on Tue, 01/07/2014 - 12:11pm
FOR THE MEATLOAF
- 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
FOR CREAMY PARSNIP PUREE
- 1 parsnip, peeled and cut into ½-inch pieces
- 2 cups organic whole milk
- 2 pieces star anise
- Zest of one orange
- Sea salt
FOR CRISPY ONIONS
- 1 onion, cut into ¼-inch slices
- 1 cup organic buttermilk
- 2 cup all-purpose flour
- 1 tablespoon black pepper
- Oil for frying
- 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.
- 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.
- 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.
- 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.