Crispy Duck with Apricots

1

large duck breast

1
lb.

parsnips

1
c.

lower-sodium chicken broth

3
tsp.

olive oil

1/2

small red onion

1/2
c.

dry white wine

1/4
c.

apricots

1
tbsp.

apricot jam

1
tbsp.

red wine vinegar

chopped parsley

1. Preheat oven to 400 degrees F. Line small jelly-roll pan with foil.
2. Place duck on cutting board. Cover with plastic wrap. With flat side of meat mallet, pound to even 1-inch thickness. With knife, make 1/4-inch-deep cuts diagonally across skin side of duck breast, about 1/2 inch apart. Make another set of cuts perpendicular to first set to create diamond pattern.
3. In 4-quart saucepot, heat parsnips and broth to simmering on medium-high. Reduce heat to medium. Partially cover and simmer 13 to 18 minutes or until very tender.
4. In 10-inch skillet, heat 1 teaspoon oil on medium. Sprinkle duck with 1/4 teaspoon each salt and pepper to season both sides. Add duck to skillet, skin side down. Cook 5 minutes or until crisp and browned. Turn over. Cook another 2 minutes or until browned. Transfer to prepared pan, skin side up. Roast 5 to 7 minutes or until desired doneness (145 degrees F for medium). Transfer to clean cutting board and loosely tent with foil.
5. Drain all but 1 teaspoon fat from skillet. Add onion to skillet. Cook on medium 2 minutes or until browned, stirring frequently. Add wine and apricots. Cook 2 minutes or until wine is reduced by about half. Stir in jam, vinegar, and 1/8 teaspoon each salt and pepper. Cook 1 minute or until jam is melted, stirring frequently. Remove from heat.
6. With slotted spoon, transfer cooked parsnips to food processor along with 1/4 cup cooking liquid, remaining 2 teaspoons oil, and 1/8 teaspoon salt. Pulse just until smooth.
7. Divide parsnips between 2 serving plates. Thinly slice duck breast; arrange duck on top of parsnips. Top with apricot sauce and garnish with parsley, if desired.