Hey everyone, it’s Brad, welcome to my recipe site. 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 am going to make it a bit tasty. This is gonna smell and look delicious.
Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Holiday inspired pan fried duck with celeriac mash and fig sauce is something that I’ve loved my whole life.
Holiday inspired pan fried duck with celeriac mash and fig sauce. When I was growing up we used to holiday every year at my uncles house in the south of France. Families would take turn to cook each night and one of my aunt's signature dishes was duck with celeriac.
To get started with this recipe, we must first 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 cook that.
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
- Take 2 big potatoes (I used Maris piper)
- Prepare 1-2 tbsp creme fraiche
- Take Half a tsp nutmeg
- Get to taste Salt and pepper
- Get The duck
- Make ready 2 x duck breasts
- Get 2 garlic cloves bashed / skin on
- Prepare sprigs Thyme
- Take Seasoning
- Get The sauce
- Prepare 4 ripe figs
- Get 1 tsp sugar
- Prepare Good splash balsamic vinegar
- Prepare Good splash red wine
- Take 2 tsp fig jam/chutney
- Make ready Water
Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour. This easy recipe serves them in a creamy, peppery thyme sauce with celeriac mash. Reheat the mash and divide between two plates. Peel the celeriac and cut into chunks, then boil until tender.
Steps 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.
Remove to a plate and keep on the side. 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. Try our delicious celeriac mash and fried eggs recipe plus other recipes from Red Online.
So that’s going to wrap this up with this special food holiday inspired pan fried duck with celeriac mash and fig sauce recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
