Slightly sweet parsnips are superb with crisp-skinned duck fillets in a rich, fruity glaze that's simplicity itself to make. Serve with steamed green beans and warm French bread. Delicious!
Duck in orange and sherry sauce: Omit the parsnips and onion wedges. Instead of the blackcurrant glaze, add 1 thinly sliced red onion to the frying pan for the final 5 minutes of cooking. Then remove the onion with the duck. Add the grated zest and juice of 2 oranges, 4 tbsp sherry, 1 tbsp sherry vinegar or balsamic vinegar, 1 tsp soft dark brown sugar and the juice of 1 lemon to the pan. Boil, stirring in all the sediment from the pan, to thicken the sauce. Spoon over the duck. Serve with new potatoes.