Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how 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’m gonna make it a bit tasty. This will be really delicious.
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.
Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Holiday inspired pan fried duck with celeriac mash and fig sauce is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Make ready The celeriac mash
- Prepare 1/2 a celeriac
- Prepare 2 big potatoes (I used Maris piper)
- Get 1-2 tbsp creme fraiche
- Take Half a tsp nutmeg
- Take to taste Salt and pepper
- Take The duck
- Make ready 2 x duck breasts
- Prepare 2 garlic cloves bashed / skin on
- Make ready sprigs Thyme
- Make ready Seasoning
- Make ready The sauce
- Take 4 ripe figs
- Prepare 1 tsp sugar
- Get Good splash balsamic vinegar
- Make ready Good splash red wine
- Make ready 2 tsp fig jam/chutney
- Make ready Water
Peel the celeriac and cut into chunks, then boil until tender. Remove to a plate and keep on the side. In the same frying pan, cook the mushrooms for a few mins until lightly golden. Try our delicious celeriac mash and fried eggs recipe plus other recipes from Red Online.
Steps 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.
Celeriac, the humble celery root, is greatly under-rated. Underneath its stumpy ugly exterior lies velvety flesh, subtly tasting of celery, which purees beautifully to a creamy mash. For the Pan Sauce: Over high heat, deglaze sauté pan with white wine. Season sauce with orange juice and zest, salt, and black pepper. This recipe for Duck Magret with Port Sauce and Celeriac is delcious as well as the perfect post-workout meal.
So that is going to wrap this up for this exceptional food holiday inspired pan fried duck with celeriac mash and fig sauce recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
