Photo: Duck Sausages with Parsnip Mash and Red Onion Sauce

Serves:

Chef's Hint:

Make sure you remove the firm core of the parsnip, as this can sometimes be stringy.

Serving Suggestion:

Spoon a portion of the parsnip mash onto the middle of the plate. Slice the sausages in half on the angle and serve on top of the mash and pour the sauce around.

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Duck Sausages with Parsnip Mash and Red Onion Sauce

The slight sweetness of parsnips really complements the sausages in this dish. You could use pumpkin or potato if the parsnips were not available.

INGREDIENTS

8 Luv-a-Duck duck sausages
4 parsnips
1 tbsp butter
1 tbsp cream
Salt, freshly ground pepper & nutmeg

Sauce:
3 medium red onions, shredded
1 tbsp butter
1 tbsp brown sugar
1 glass red wine
1 cup brown stock
Salt & freshly ground black pepper

METHOD

Melt the butter in a suitable pan, add the onions and gently cook until soft, about 40 to 50 minutes.

Peel, quarter and remove the core from the parsnips. Put onto boil in plenty of water seasoned with salt.

Put the sausages onto cook either in a frypan with a little duck fat, oil or butter; or alternatively, you can grill on a hot grill plate.

When the onions are cooked, add the brown sugar, turn up the heat, add the wine and allow it to reduce by at least half.

Add the stock, reduce down until a good consistency.

When the parsnips are cooked, drain well and puree them, adding the butter, cream and season with the pepper and nutmeg.