Duck Confit with Infused Parsnip Purée

 

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Duck Confit with Infused Parsnip Purée

Succulent slow-cooked duck with a peppery, medicated root mash

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THC: 20mg per serving | CBD: 5mg per serving

Prep: 30 mins | Cook: 3 hours | Serves: 4

Onset: 60-120 minutes | Duration: 5-8 hours

DECARBOXYLATION

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Temperature: 240°F / 115°C

Time: 40 minutes | Cannabis: 4g

Decarb 4g of flower to ensure higher potency for the final meal of the day.

INFUSION

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Method: cannabutter | Base: unsalted butter (1/2 cup)

Temperature: 160°F | Time: 4 hours

Yield: 1/2 cup cannabutter

Storage: Refrigerate in an airtight container.

Concentrated infusion: 1/2 cup butter with 4g flower. Yields approx 80mg THC per tablespoon.

INGREDIENTS

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  • cannabutter — 1 tablespoon (whisked into purée at the end) [12% DV · Fat-soluble vitamins]

  • duck legs — 4 (confit in duck fat) [45% DV · Iron, Protein]

  • parsnips — 1.5 lbs (peeled and chopped) [18% DV · Fiber, Folate]

  • whole milk — 1/2 cup (for boiling parsnips) [4% DV · Calcium]

  • fresh cherries — 1 cup (pitted and halved) [6% DV · Antioxidants]

  • red wine — 1/2 cup (for cherry gastrique)

  • thyme — 4 sprigs (fresh) [1% DV · Vitamin C]

STEP-BY-STEP INSTRUCTIONS

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  1. Roast pre-prepared duck confit legs at 400°F for 20 minutes until skin is shattering-crisp.

     💡 Flow tip: Duck fat is liquid gold; save it for future roasting.

  2. Boil parsnips in a mixture of salted water and milk until very tender, then drain.

     💡 Flow tip: Milk keeps the parsnips white and adds a subtle sweetness.

  3. Purée parsnips in a high-speed blender with a splash of milk until completely smooth.

     💡 Flow tip: The smoother the purée, the more luxurious the mouthfeel.

  4. Off the heat, vigorously whisk in the 1 tablespoon of concentrated cannabutter and season with salt.

     💡 Flow tip: Incorporating the butter last ensures the THC isn't degraded by high heat.

  5. Simmer cherries, red wine, and a bit of sugar until reduced to a thick, syrupy gastrique.

     💡 Flow tip: The acidity of the cherries balances the richness of the duck and parsnip.

  6. Swoosh the infused purée onto the plate, top with the duck leg, and drizzle with cherry gastrique.

     💡 Flow tip: Garnish with fresh thyme to echo the herbal notes of the flower.

TERPENE PAIRING

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Primary Terpene: Caryophyllene

Flavor Profile: spicy, peppery, woody

Aroma: clove, pepper, balsam

Why It Works: Caryophyllene acts as a dietary cannabinoid and enhances the natural peppery bite of parsnips and the gamey richness of duck.

Food Synergy: Duck, parsnips, black pepper, and thyme

Complementary Terpenes: Humulene (earthy woody notes that pair with roasted root vegetables)

STRAIN SUGGESTIONS

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  1. GSC (Girl Scout Cookies) (BALANCED HYBRID)

     THC: 24-28% | CBD: 1%

     Terpenes: Caryophyllene, Limonene, Humulene

     Flavors: sweet, pungent, earthy

     Effects: euphoric, relaxing, full-body

     High potency for a seasoned consumer, with a profile that bridges sweet and savory.

NUTRITION FACTS (per serving)

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  Calories: 650

  Total Fat: 42g (54% DV)

    Saturated Fat: 16g (80% DV)

    Trans Fat: 0g

  Cholesterol: 160mg (53% DV)

  Sodium: 720mg (31% DV)

  Total Carbohydrate: 38g (14% DV)

    Dietary Fiber: 8g (29% DV)

    Total Sugars: 14g

      Incl. Added Sugars: 4g (8% DV)

  Protein: 32g (64% DV)

  Vitamin D: 0mcg (0% DV)

  Calcium: 140mg (11% DV)

  Iron: 6mg (33% DV)

  Potassium: 950mg (20% DV)

DOSAGE

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THC per serving: 20mg

CBD per serving: 5mg

Onset: 60-120 minutes | Effect Duration: 5-8 hours

⚠️ Start with one serving. Wait 90 minutes before consuming more.

Effects vary by individual tolerance, metabolism, and consumption method.

For adults 21+ only. Consume responsibly and in accordance with local laws.