Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive 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.
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 current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Holiday inspired pan fried duck with celeriac mash and fig sauce is something which I have loved my entire life. They’re nice and they look wonderful.
To get started 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 cook that.
The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Prepare The celeriac mash
- Prepare 1/2 a celeriac
- Prepare 2 big potatoes (I used Maris piper)
- Take 1-2 tbsp creme fraiche
- Take Half a tsp nutmeg
- Make ready to taste Salt and pepper
- Prepare The duck
- Make ready 2 x duck breasts
- Take 2 garlic cloves bashed / skin on
- Get sprigs Thyme
- Prepare Seasoning
- Make ready The sauce
- Make ready 4 ripe figs
- Prepare 1 tsp sugar
- Make ready Good splash balsamic vinegar
- Get Good splash red wine
- Make ready 2 tsp fig jam/chutney
- Take Water
Arrange slices of duck breast on top and pour the sauce over. 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.
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.
Enjoy the fresh flavours of this creamy celeriac mash with the richness of pan-fried duck breast. For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. 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. Put generous scoops of the celeriac and potato mash on warm plates, place a slice of black pudding and an apple on each and serve.
So that is going to wrap it up with this exceptional food holiday inspired pan fried duck with celeriac mash and fig sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
