Holiday inspired pan fried duck with celeriac mash and fig sauce
Holiday inspired pan fried duck with celeriac mash and fig sauce

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, holiday inspired pan fried duck with celeriac mash and fig sauce. It is one of my favorites. For mine, I am going to 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 well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Holiday inspired pan fried duck with celeriac mash and fig sauce is something that I’ve loved my whole life.

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

Reheat the mash and divide between two plates. Arrange slices of duck breast on top and pour the sauce over. 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.

Instructions 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.

Duck Magret with Port Sauce and Celeriac. Team bass with an Italian-inspired tomato sauce and serve celeriac as fries, from BBC Good Food. Duck with figs and thyme Photograph: Jonathan Lovekin/The Observer. In autumn I like to roast a duck with figs - the seedy fruit is pleasing against the rich, soft flesh of the bird. Pull the meat and fat from the bone and serve in thick slices in shallow bowls, with mashed potato or celeriac if you wish.

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