Duck breast with celery mousse

Juicy duck, creamy celery mousse, fresh herbs, glazed carrots - this recipe will surely surprise your loved ones. This is an original dinner served in a truly restaurant style.

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Portions: 2, Time: 30 minutes, Difficulty: difficult

 

Ingredients:

  • 2 slices of Protein Bread with sun-dried tomatoes Beak Beak
  • 1 duck breast (220 g)
  • Salt and pepper to taste
  • 500 g of celeriac
  • 1 large onion
  • 2 cloves of garlic
  • About 400 ml of vegetable broth
  • Half a teaspoon of freshly grated nutmeg
  • 2 carrots
  • 1 teaspoon of honey
  • 2 teaspoons of chopped parsley
  • 1 teaspoon of thyme leaves
  • A handful of miniature leaves
  • Olive oil for frying

 

Instructions:

Cut the bread into small triangles and briefly toast them in a dry pan.

 

Remove the duck breasts from the refrigerator half an hour before frying. Score the skin with a sharp knife in a crosshatch pattern, season the meat with salt and pepper.

 

Peel the celeriac and cut it into 2 cm cubes. Finely chop the onion. In a heavy-bottomed pot, heat a tablespoon of olive oil, add the onion, and sauté for 5 minutes. Add the celeriac and crushed garlic, continue to sauté for another 8 minutes. Pour in the vegetable broth, cover, and simmer for 15 minutes or longer until the vegetables are soft. Blend the contents of the pot into a smooth puree, season with nutmeg, salt, and pepper.

 

Peel the carrots and cut them into pieces. Heat olive oil in a pan, add the carrots, and sauté for 3 minutes. Pour in 3/4 cup of water, cover the pan, and simmer for about 10 minutes until the vegetables are tender. Remove the lid and, if necessary, evaporate the remaining liquid in the pan. Add honey, salt, and pepper to taste. Sauté for 3 minutes, stirring frequently.

 

Place the duck skin-side down on a cold cast-iron skillet. Sauté for 7 minutes, then flip and sauté for another minute. Transfer the meat to an ovenproof dish with the skin side up. Bake for 7 minutes (if you want the meat to remain pink inside) or 12 minutes (if you want it well-done). Let the breast rest for 3 minutes before slicing.

 

On a plate, spoon the puree, add the carrots, and pieces of duck. Garnish with miniature leaves, sprinkle with the toasted bread triangles, parsley, and thyme.

 

Enjoy your Duck Breast with Celeriac Puree!

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