Holiday inspired pan fried duck with celeriac mash and fig sauce. While the duck rests, reheat the celeriac purée, braised celeriac, and sauce. Once the braised celeriac is warm, remove it from the pan and keep warm, then boil the cooking liquid to Spoon some celeriac purée onto each plate in a swirl. Add a spoonful of candied kumquat purée and a wedge of.. I will give you simple recipe to make Holiday inspired pan fried duck with celeriac mash and fig sauce for my daughter.
Holiday inspired pan fried duck with celeriac mash and fig sauce
Reheat the mash and divide between two plates. Arrange slices of duck breast on top and pour the sauce over. Meanwhile, for celeriac mash, place the potatoes and celeriac into a pan of salted water and bring to the boil. You can easily cook Holiday inspired pan fried duck with celeriac mash and fig sauce in 18 ingredients and just 7 steps. Here is how you can simply prepate it.
Ingredients of Holiday inspired pan fried duck with celeriac mash and fig sauce
|Approximately of The celeriac mash.|
|Approximately 1/2 of a celeriac.|
|Prepare 2 of big potatoes (I used Maris piper).|
|Prepare 1-2 tbsp of creme fraiche.|
|You need Half of a tsp nutmeg.|
|About to taste of Salt and pepper.|
|You need of The duck.|
|It’s 2 of x duck breasts.|
|About 2 of garlic cloves bashed / skin on.|
|Prepare sprigs of Thyme.|
|About of Seasoning.|
|It’s of The sauce.|
|Prepare 4 of ripe figs.|
|Approximately 1 tsp of sugar.|
|You need of Good splash balsamic vinegar.|
|Take of Good splash red .|
|Take 2 tsp of fig jam/chutney.|
|About of Water.|
Pass the cooked potatoes and celeriac through a ricer (or mash with a potato masher) until smooth, then return to the pan. Enjoy the fresh flavours of this creamy celeriac mash with the richness of pan-fried duck breast. Try our delicious celeriac mash and fried eggs recipe plus other recipes from Red Online. Celeriac, the humble celery root, is greatly under-rated.
Holiday inspired pan fried duck with celeriac mash and fig sauce cooking instructions
|Chop the celeriac and potatoes and add them to a pot of cold water. Season with salt and bring to the boil. Then reduce the heat and simmer until soft..|
|Once cooked, strain the vegetables and mash. Add the creme fraiche and finely grated nutmeg and keep mashing until smooth. Season and put in a warm oven..|
|Prepare the duck – score the skin, season on both sides and then place the duck skin side down on a hot non-stick pan over a medium heat. Cook for 15 – 18 minutes. After about two or three minutes add the Garlic and thyme.|
|Meanwhile prepare your sauce. Finely chop the figs and add to a pan with a little olive oil. Fry for 2 mins. Turn up the heat and add a good lug of red and allow to reduce. Then add a little sugar, the chutney and a dash of balsamic vinegar. Reduce the heat and allow to cook. Add water as you go to keep it saucey. Cook for about 10 minutes..|
|After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side..|
|Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm..|
|Slice the duck (it should be pink) and serve..|
This recipe for Duck Magret with Port Sauce and Celeriac is delcious as well as the perfect post-workout meal. Try out this recipe and see how your body responds to the added protein intake. Score the duck breasts, skin-side up, in a lattice pattern and season well with salt and pepper. Drain the celeriac and potatoes, mash with a potato masher then..duck breast served with crispy fried potato dumplings, creamy celeriac mash and a sensational Transfer celeriac mixture to a food processor. Serve duck with blackcurrant sauce, celeriac puree and.