Sauté shallots in beechnut oil, add parsnips, swirl briefly. Dust with flour, deglaze with white wine and pour in chicken stock. Simmer until vegetables are tender. Blend, strain through a fine sieve, add whipped cream. Bring to the boil again. Season with salt, pepper and nutmeg. Blend with cold butter. Fry with duck breast, truffle and beech nut oil, then garnish.PREPARATION FOR THE BEEFERNCRACKERS: Stir everything together. Let rest for 1 hour. Turn into a stencil until smooth. Sprinkle with sea salt, ground pepper and chopped beechnuts. Bake at 160 °C for about 8 min.This recipe was provided by: Alfred Miller http://www-wirtshaus-schoeneck.com For more information on beechnut oil, visit: http://www.die-feinsten-essenzen.com
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