Orange and Coriander Duck Breasts with Parsnip Cakes and Madeira

• 1 pound large parsnips (about 4) peeled, coarsely grated
  1 tsp salt
  1/2 tsp ground black pepper
  1/8th tsp ground nutmeg
  1 large egg, lightly beaten
  1 tbsp all purpose flour
  4 tbsps (1/2 stick) unsalted butter, divided
  4 Gressingham duck breasts
  1/4 cup thick-cut orange marmalade
  2 garlic cloves, minced
  1/2 tsp ground coriander
  1 cup low-salt chicken broth
  1/2 cup Madeira

Recipe

Mix parsnips, salt, pepper and nutmeg in large bowl to blend. Mix in egg and flour. Melt 2 tbsps butter in heavy large skillet over medium heat.

Drop 1/4 cup (packed) mixture into skillet and flatten to 3.5 inch diameter pancake. Repeat, forming 4 pancakes. Cook until brown and cooked through, about 4 minutes per side.

Transfer pancakes to baking sheet. Melt remaining 2 tbsps butter in same skillet. Cook remaining pancakes. (Can be made 3 hours ahead. Cool completely. Cover and let stand at room temperature. Rewarm pancakes in 375F oven about 10 minutes before serving.) Preheat oven to 375F. Sprinkle duck with salt and pepper.

Heat another heavy large skillet over medium-high heat. Add duck, skin side down, to dry skillet and cook until skin is dark brown, about 4 minutes. Turn and cook 2 minutes longer.

Transfer duck breasts, skin side up, to rimmed baking sheet. Reserve skillet. Mix marmalade, garlic and coriander in a small bowl. Top each breast with 1 tbsp marmalade mixture. Roast to desired doneness, about 12 minutes for medium-rare. Let rest 5 minutes. Meanwhile, pour off drippings from reserved skillet. Add chicken broth and Madeira to skillet; bring to boil, scraping up browned bits.

Boil until reduced to 1/2 cup, about 6 minutes. Season sauce to taste with salt and pepper. Place 2 warm pancakes on each of 4 plates. Slice duck breasts thinly; fan over pancakes. Drizzle with sauce and serve.

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