Parsnip cream with caramelized onions, pepper oil and smoked duck breast chips |

Preparation time: 60 min

Preheat your four at 400 °F

• Preparation

  Remove the seeds from the peppers and cut into thin strips.

  Dice the onion.

  Peel and cut the potatoes into small cubes.

  Peel and cut parsnip into small cubes.

• Pepper oil

  In a saucepot, gently heat 250ml of vegetable oil with the peppers.  Cook for 45 minutes at a gentle simmer.  Let cool for 15 minutes.  With a hand blender, blend the oil and peppers until there are no longer large chunks of pepper.  Pass the oil through a fine mesh sieve.  Place the strained oil in the fridge.

• Duck chips

  Place the slices of smoked duck onto a baking sheet with parchment paper.  Cover with another sheet of parchment paper and another baking sheet of the same size.  Place in the oven for 15 minutes then remove and let cool uncovered for 15 minutes.

• Cream of parsnip soup

  In a saucepot with a small amount of butter and olive oil, sweat the onions for 1 or 2 minutes with a pinch of salt. Add the parsnip and the potatoes. Season with a pinch of salt and pepper and cook on low heat for approximately 5 minutes while continuing to stir. Evenly coat with the honey and cook for another 2 minutes to allow the mix to caramelize. Add the milk and water to cover and cook for about 20 minutes on low heat or until the vegetables are soft. Remove from the heat. With the help of a hand blender, blend until it reaches a smooth consistency.

• Plating

  Serve the cream of parsnip soup in small bowls. Garnish with a thread of the pepper oil and a smoked duck chip.