I knew before I fell asleep last night at least a part of what I would have for breakfast this morning. (That is usually as far reaching as any menu planning gets in my life although I try hard.)
There was a small piece of smoked duck in the refrigerator that needed to be used up. I knew I would serve it on crispbread. But that was as far as my imagination had carried me.
So while the duck crisped on my stove top I twirled my internal Rolodex at full speed hoping it would spit out something interesting to serve with the duck.
I remembered that Jacques Pépin had done something with duck and parsnips and I knew there were parsnips in my crisper drawer.
Smoked duck, parsnip pureed with a little smoked duck fat, on crispbread with ligonberry sauce.
