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Ingredients

• 5 large sweet potatoes
• 1 tablespoon fresh ginger, chopped
• 1/2 teaspoon chopped Thai chili
• 2 tablespoons toasted coriander seeds, crushed
• 4 skinless, boneless duck breast, approximately 5 to 7 ounces each
• 2 medium skin-on parsnips poached for 15 minutes
• 1 tablespoon grapeseed oil
• Salt and pepper to taste
• 4 sprigs baby pea shoots

Description

Food Network Invites You To Try This Roast Coriander Breast Of Duck With Roast Parsnip And Sweet Potato Sauce Recipe.

Food Network