Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, holiday inspired pan fried duck with celeriac mash and fig sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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 popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Holiday inspired pan fried duck with celeriac mash and fig sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Prepare The celeriac mash
- Take 1/2 a celeriac
- Prepare 2 big potatoes (I used Maris piper)
- Get 1-2 tbsp creme fraiche
- Get Half a tsp nutmeg
- Make ready to taste Salt and pepper
- Make ready The duck
- Take 2 x duck breasts
- Take 2 garlic cloves bashed / skin on
- Make ready sprigs Thyme
- Get Seasoning
- Get The sauce
- Make ready 4 ripe figs
- Get 1 tsp sugar
- Prepare Good splash balsamic vinegar
- Prepare Good splash red wine
- Prepare 2 tsp fig jam/chutney
- Get Water
This hearty slow-cooked duck leg confit is classic French and all the more fabulous for it. Served with bean stew and mash, it's completely comforting. 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.
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.
Duck Magret with Port Sauce and Celeriac. Duck with figs and thyme Photograph: Jonathan Lovekin/The Observer. In autumn I like to roast a duck with figs - the seedy fruit is pleasing against the rich, soft flesh of the bird. Pull the meat and fat from the bone and serve in thick slices in shallow bowls, with mashed potato or celeriac if you wish. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it.
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