Recipe: Tasty Holiday inspired pan fried duck with celeriac mash and fig sauce

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

Served with bean stew and mash, it's completely comforting. Duck Breast with Cherry Jus and Celeriac Puree Goose Recipes, Duck Recipes, Jam Recipes, French Recipes, Turkey Recipes, Holiday Recipes, Recipies, Truffle Butter, Duck Confit. 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.

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

1. It's of The celeriac mash.
2. What You needis 1/2 of a celeriac.
3. Lets Go Prepare 2 of big potatoes (I used Maris piper).
4. Lets Go Prepare 1-2 tbsp of creme fraiche.
5. It's Half of a tsp nutmeg.
6. Lets Go Prepare to taste of Salt and pepper.
7. Lets Go Prepare of The duck.
8. What You needis 2 of x duck breasts.
9. It's 2 of garlic cloves bashed / skin on.
10. What You needis sprigs of Thyme.
11. What You needis of Seasoning.
12. What You needis of The sauce.
13. It's 4 of ripe figs.
14. It's 1 tsp of sugar.
15. What You needis of Good splash balsamic vinegar.
16. Lets Go Prepare of Good splash red wine.
17. It's 2 tsp of fig jam/chutney.
18. What You needis of Water.

Get Seared Duck Breast with Fig Sauce Recipe from Food Network. Duck and apple is a classic combination, and adding the celeriac makes it not just a sauce but a complete meal. Pre-heat a ribbed griddle or heavy-bottomed frying pan. Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour.

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

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..

This easy recipe serves them in a creamy, peppery thyme sauce with celeriac mash. Reheat the mash and divide between two plates. Arrange slices of duck breast on top and pour the sauce over..duck breast served with crispy fried potato dumplings, creamy celeriac mash and a sensational Transfer celeriac mixture to a food processor. Serve duck with blackcurrant sauce, celeriac puree and. Pan fried Venison with Raspberry sauce, Celeriac & Potato mash and Broccoli.