Holiday inspired pan fried duck with celeriac mash and fig sauce. See recipes for Roasted Celeriac Butternut Squash soup too. Holiday inspired pan fried duck with celeriac mash and fig sauce. a celeriac•big potatoes (I used Maris piper)•creme fraiche•a tsp nutmeg•Salt and. Cooking duck is just so simple yet luxurious.

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

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, holiday inspired pan fried duck with celeriac mash and fig sauce. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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See recipes for Roasted Celeriac Butternut Squash soup too. Holiday inspired pan fried duck with celeriac mash and fig sauce. a celeriac•big potatoes (I used Maris piper)•creme fraiche•a tsp nutmeg•Salt and. Cooking duck is just so simple yet luxurious.

To begin with this particular recipe, we must prepare a few components. 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 it.

The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

{Get of The celeriac mash.
{Make ready 1/2 of a celeriac.
{Prepare 2 of big potatoes (I used Maris piper).
{Take 1-2 tbsp of creme fraiche.
{Make ready Half of a tsp nutmeg.
{Make ready to taste of Salt and pepper.
{Prepare of The duck.
{Get 2 of x duck breasts.
{Make ready 2 of garlic cloves bashed / skin on.
{Get sprigs of Thyme.
{Get of Seasoning.
{Make ready of The sauce.
{Make ready 4 of ripe figs.
{Get 1 tsp of sugar.
{Prepare of Good splash balsamic vinegar.
{Prepare of Good splash red wine.
{Prepare 2 tsp of fig jam/chutney.
{Take of Water.

I mixed in some sauce with the mushrooms and finished chicken breasts in pan with mushrooms. Ginger and mushrooms is an inspired combination. a v. good recipe, but I wouldn't bother with the caramelised. Learn how to pan fried duck & make a plum sauce Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting.

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..

Almost all oven-ready ducks are actually ducklings, under six months old. Duck's very flavoursome and fairly rich, so something sharp or fruity to cut through the richness works well. There's no need to add any fat when cooking duck as the fat in the skin will render down during cooking and baste the. Pan-fried duck breast w creamed cabbage, chestnuts and caramelized pears - Recept - Stowr. A little parfait makes Christmas Confit of duck with a dark cherry glaze, served on a bed of celeriac mash.

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