Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, holiday inspired pan fried duck with celeriac mash and fig sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Holiday inspired pan fried duck with celeriac mash and fig sauce is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Take The celeriac mash
- Get 1/2 a celeriac
- Make ready 2 big potatoes (I used Maris piper)
- Get 1-2 tbsp creme fraiche
- Take Half a tsp nutmeg
- Make ready to taste Salt and pepper
- Take The duck
- Prepare 2 x duck breasts
- Prepare 2 garlic cloves bashed / skin on
- Get sprigs Thyme
- Get Seasoning
- Make ready The sauce
- Take 4 ripe figs
- Take 1 tsp sugar
- Take Good splash balsamic vinegar
- Get Good splash red wine
- Prepare 2 tsp fig jam/chutney
- Make ready Water
Add a spoonful of candied kumquat purée and a wedge of. 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 Breast with Cherry Jus and Celeriac Puree
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.
Pre-heat a ribbed griddle or heavy-bottomed frying pan. 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. Get Seared Duck Breast with Fig Sauce Recipe from Food Network. Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour.
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