Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, holiday inspired pan fried duck with celeriac mash and fig sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Holiday inspired pan fried duck with celeriac mash and fig sauce is something that I’ve loved my entire life.
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.
To begin with this recipe, we must prepare a few components. You can have holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Get The celeriac mash
- Prepare 1/2 a celeriac
- Take 2 big potatoes (I used Maris piper)
- Take 1-2 tbsp creme fraiche
- Make ready Half a tsp nutmeg
- Take to taste Salt and pepper
- Prepare The duck
- Take 2 x duck breasts
- Prepare 2 garlic cloves bashed / skin on
- Get sprigs Thyme
- Prepare Seasoning
- Take The sauce
- Get 4 ripe figs
- Get 1 tsp sugar
- Make ready Good splash balsamic vinegar
- Make ready Good splash red wine
- Get 2 tsp fig jam/chutney
- Take Water
Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour. This easy recipe serves them in a creamy, peppery thyme sauce with celeriac mash. Reheat the mash and divide between two plates. Arrange slices of duck breast on top and pour the sauce over.
Instructions to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- 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 wine 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.
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. 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. Duck Magret with Port Sauce and Celeriac.
So that’s going to wrap this up with this special food holiday inspired pan fried duck with celeriac mash and fig sauce recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
