Peking duck breast on a bed of Quebec apple purée

Preparation

1. Preheat oven to 200°C (400°F).
2. Wipe the duck breasts dry and remove some of the fat. Season with salt and pepper. In a pre-heated frying pan, pour in the olive oil and cook the duck breasts, fat side down, until browned. Bake for about 6 minutes, then leave to rest in a warm place.
3. Remove leaves from Brussels sprouts and blanch in boiling salted water for approx. 30 seconds. Cool. Pour the olive oil over the cabbage leaves and set aside.

Apple purée

1. Place the apples in a thermomix (or blender), adding the lemon juice, cold water and English mustard. Puree until smooth.

Parsnip gratin

1. Put the butter and olive oil in a hot pan and sweat the onion, leek and garlic cloves for about 2 minutes. Add parsnips and cook over low heat for about 10 minutes, or until tender. Deglaze with sparkling cider. Add cream, salt and pepper. Gratinate with cheese. Set aside for later.
2. Slice duck into strips and place on top of apple sauce. Season with pepper. Serve with Brussels sprouts and parsnip gratin. Garnish with green onions.