Duck Breast with Orange Sauce and Celery Puree

Duck Breast with Orange Sauce and Celery Puree

45 min
Medium
1 serv.
375 g / 1 serv.

Rating

Average rating:—

Description

Tender duck fillet with crispy skin, citrus sauce and creamy celery root puree

  1. Score the duck breast skin crosswise, season with salt and pepper on both sides
  2. Place the breast skin-side down in a cold skillet and set over medium heat
  3. Cook for 6-8 minutes until golden crust forms, then flip and cook for another 4-5 minutes
  4. Remove the breast from the skillet and let rest for 5 minutes
  5. Peel the celery root, cut into cubes and boil in salted water for 15-20 minutes until tender
  6. Drain the water, add 15 g of butter and mash into a puree
  7. For the sauce: squeeze the orange juice and grate the zest finely
  8. In a saucepan melt the remaining butter, add honey, orange juice, zest, thyme and cinnamon
  9. Add vodka and pink peppercorns, reduce the sauce by half over medium heat
  10. Slice the duck breast across the grain
  11. Plate the celery puree, place duck slices next to it
  12. Drizzle with orange sauce and garnish with herbs
740
197 kcal / 100 g
kcal
23.0 g
6.1 g / 100 g
Protein
26.2 g
7.0 g / 100 g
Carbohydrates
54.4 g
14.5 g / 100 g
Fats