Hello everybody, hope you’re having an amazing day today. Today, we’re going to make 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 am going to make it a bit tasty. This will be really delicious.
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Holiday inspired pan fried duck with celeriac mash and fig sauce. a celeriac•big potatoes (I used Maris piper)•creme fraiche•a tsp nutmeg•Salt and pepper•x duck pork shoulder ribs•granulated garlic powder•salt•olive oil to cover the bottom of pan•jar of sweet and sour duck sauce Dai Day brand. Confit duck leg with celeriac mash. This hearty slow-cooked duck leg confit is classic French and all the more fabulous for it.
To get started with this particular recipe, we must first prepare a few ingredients. 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 it.
The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Prepare The celeriac mash
- Make ready 1/2 a celeriac
- Get 2 big potatoes (I used Maris piper)
- Prepare 1-2 tbsp creme fraiche
- Prepare Half a tsp nutmeg
- Take to taste Salt and pepper
- Take The duck
- Make ready 2 x duck breasts
- Get 2 garlic cloves bashed / skin on
- Prepare sprigs Thyme
- Take Seasoning
- Make ready The sauce
- Make ready 4 ripe figs
- Make ready 1 tsp sugar
- Get Good splash balsamic vinegar
- Make ready Good splash red wine
- Make ready 2 tsp fig jam/chutney
- Take Water
Pre-heat a ribbed griddle or heavy-bottomed frying pan. Confit of duck with a dark cherry glaze, served on a bed of celeriac mash. Rather, it's a recipe inspired by the duck confit made by Chef Thien Ngo at Fork, when he discovered his many-years old supply had been mistakenly trashed. Duck confit with figs and stonefruits.
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.
Check out this delicious recipe for Pan Roasted Duck Breast with Port Wine Cherry Sauce at the optimalist kitchen - where. 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. Roughly mash the celeriac with a fork. Mix in the parsley and a little cooking juice to make a soft consistency.
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