1/4 cup (50 mL) crispy onions, optional (these can be purchased at most grocery stores)
Pre-heat oven to 400 F (200 C). If not using leftover mashed potatoes, cook and mash potatoes to yield two cups.
Heat a large frying pan set over high heat and place the duck breast (skin side down) to sear. Sauté for 8 minutes to render out the fat. Flip the duck breast and sear for an additional 4-5 minutes. Place onto a wire rack in a baking pan.
Allow frying pan to cool slightly, then carefully drain some of the duck fat from the pan. Add the butter, dates and orange juice to the pan and heat gently. Place the mixture over top of the duck breast, place into the oven and roast for 20 minutes.
Remove from the oven for a few minutes to let the juices redistribute. Using two forks, shred the duck breast.
To assemble the parfait:
Using a parfait glass or wine goblet, add 2 tbsp (30 mL) of baked beans followed by a layer of the corn. Fold the chives into the mashed potatoes and using a scoop, place 2 tbsp (30 mL) of the mash over top of the corn followed by 2 tbsp (30 mL) of the pulled duck meat.
Garnish with the crispy onions, if desired.
Medjool Date Glazed Roast Duck and Mashed Potato Parfait