Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, holiday inspired pan fried duck with celeriac mash and fig sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Holiday inspired pan fried duck with celeriac mash and fig sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.
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. While the duck rests, reheat the celeriac purée, braised celeriac, and sauce.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready The celeriac mash
- Get 1/2 a celeriac
- Take 2 big potatoes (I used Maris piper)
- Prepare 1-2 tbsp creme fraiche
- Get Half a tsp nutmeg
- Get to taste Salt and pepper
- Get The duck
- Prepare 2 x duck breasts
- Take 2 garlic cloves bashed / skin on
- Prepare sprigs Thyme
- Prepare Seasoning
- Prepare The sauce
- Take 4 ripe figs
- Prepare 1 tsp sugar
- Get Good splash balsamic vinegar
- Take Good splash red wine
- Prepare 2 tsp fig jam/chutney
- Get Water
Pan fried Venison with Raspberry sauce, Celeriac & Potato mash and Broccoli. I got the recipe from BBC good food. However, I didn't have any blackberries so. Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour.
Instructions to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- 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.
- 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.
- 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
- 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.
- After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side.
- Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm.
- Slice the duck (it should be pink) and serve.
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. 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.
So that is going to wrap it up for this special food holiday inspired pan fried duck with celeriac mash and fig sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
