Duck Breast with Cherry Jus and Celeriac Puree

• Gluten free

• Meat

  • 2 Duck breast
  • 2 tbsp Reserved duck fat

• Produce

  • 1 Celeriac
  • 50 g Cherries, pitted
  • 1 Potato, medium
  • 3 sprigs Thyme

• Canned Goods

  • 50 ml Beef stock
  • 50 ml Chicken stock

• Baking & Spices

  • 1/4 tsp Nutmeg

• Dairy

  • 50 g Butter
  • 120 ml Full-cream milk

• Beer, Wine & Liquor

  • 75 ml Red wine

Found on foodiestory.com

Ingredients

• 1 celeriac, peeled and cubed
• 1 medium potato, peeled and cubed
• 120ml of full cream milk
• 30 gr of butter
• ¼ tsp of nutmeg
• 50ml of beef stock
• 50ml of chicken stock
• 75ml of red wine
• 50 grams of cherries, pitted
• a few sprigs of thyme
• 20 grams of butter
• 2 tbsp of reserved duck fat (from cooking the duck)
• 2 duck breast, excess fat removed

Directions

• Boil celeriac and potato in a lightly salted water for 10 minutes or until very tender when pierced with a fork.
• Drain water and place celeriac and potatoes in a food processor. Add nutmeg, butter, milk, salt and pepper. Blitz for 1 minute or until the texture becomes smooth and there is no lumps.
• Season duck with salt & pepper and score the skin of the duck breast with a knife evenly, but be careful not to pierce through the flesh.
• Place duck breast on a pan with skin side down and heat the pan to high heat, as the pan is gradually heating the duck fat is slowly released. When the pan is on high heat the fat is rendered so no touching and moving is involved, sear for 2-3 minutes or until the skin is brown and crispy. Flip to the other side and sear for another 1 minute.
• Place the pan in a preheated oven of 200 degrees and cook for 5 minutes.
• Remove duck breast and place on a chopping board, let it rest for 5 minutes before slicing into thick pieces. Reserve two tablespoons of duck fat on the pan that was used to cook the duck.
• Heat the same pan that has two tablespoons of duck fat reserved in medium-high heat. Add beef stock, chicken stock, cherries, red wine and thyme. Cook for 5 minutes or until liquid has reduced to half. Add butter and stir to combine. Taste if extra seasonings is needed.
• Place a generous amount of celeriac puree on a plate and top with sliced duck breast.
• Spoon the cherry jus over the duck and garnish with thyme.