Steps to Prepare Holiday inspired pan fried duck with celeriac mash and fig sauce in 17 Minutes at Home

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, holiday inspired pan fried duck with celeriac mash and fig sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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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 particular 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 cook it.

The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

1. Get The celeriac mash
2. Make ready 1/2 a celeriac
3. Make ready 2 big potatoes (I used Maris piper)
4. Make ready 1-2 tbsp creme fraiche
5. Get Half a tsp nutmeg
6. Get to taste Salt and pepper
7. Take The duck
8. Get 2 x duck breasts
9. Get 2 garlic cloves bashed / skin on
10. Prepare sprigs Thyme
11. Prepare Seasoning
12. Prepare The sauce
13. Get 4 ripe figs
14. Make ready 1 tsp sugar
15. Make ready Good splash balsamic vinegar
16. Get Good splash red wine
17. Make ready 2 tsp fig jam/chutney
18. Prepare Water

Served with bean stew and mash, it's completely comforting. Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour. Arrange slices of duck breast on top and pour the. Pan fried Venison with Raspberry sauce, Celeriac & Potato mash and Broccoli.

Steps to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

1. 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.
2. 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.
3. 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
4. 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.
5. After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side.
6. Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm.
7. Slice the duck (it should be pink) and serve.

I got the recipe from BBC good food. Serve duck with blackcurrant sauce, celeriac puree and. Team bass with an Italian-inspired tomato sauce and serve celeriac as fries, from BBC Good Food. 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.

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