Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, holiday inspired pan fried duck with celeriac mash and fig sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Holiday inspired pan fried duck with celeriac mash and fig sauce is something that I have loved my whole life. They’re fine and they look wonderful.
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 recipe, we have to 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 that.
The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Prepare The celeriac mash
- Get 1/2 a celeriac
- Make ready 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
- Make ready 2 x duck breasts
- Prepare 2 garlic cloves bashed / skin on
- Make ready sprigs Thyme
- Make ready Seasoning
- Prepare The sauce
- Get 4 ripe figs
- Make ready 1 tsp sugar
- Take Good splash balsamic vinegar
- Take Good splash red wine
- Take 2 tsp fig jam/chutney
- Make ready 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.
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.
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 this up with this special food holiday inspired pan fried duck with celeriac mash and fig sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
