Seared Duck Breast with Seasonal Vegetables

Show off your cooking abilities to your family and friends with this sweet and savoury duck dish with winter veg, its sure to impress any dinner guests!

Ingredients: Celeriac Puree

  • celery root – 1 large
  • unsalted butter – 4tbsp
  • heavy cream – 1/3cup
  • fresh thyme – 3 sprigs

Procedure

Wash and peel celery root, cutting into medium chunks. Place into a medium sized pot, cover and with water and boil until soft. Drain water and add celeriac into blender with butter cream and thyme. Blend until smooth and season with salt and pepper.

Ingredients: Pomegranate and Cinnamon Reduction

  • pomegranate juice – 1/2cup
  • honey – 1tbsp
  • clementine orange – 1(juiced)
  • balsamic vinegar – 2tbsp
  • cinnamon sticks – 2 (whole)

Procedure

Juice 1 large pomegranate or use pre-made pomegranate juice. Measure out all above ingredients into a medium sized saucepan and reduce on medium to high heat until it becomes a thick syrup, about 5-6 minutes checking and stirring as you go. Remove from heat, remove the cinnamon sticks and set aside to cool.

Procedure: Roasted Parsnips

Wash and cut 5-6 parsnips lengthwise in half, leaving skin on. Season with salt and pepper and drizzle with olive oil. Preheat oven to 350 degrees. Bake in oven until cooked through and caramelized on the outside. Remove from oven and drizzle with honey and fresh thyme if desired.

Procedure: Duck Breast

Score fat on duck breast by running a sharp knife along the top side of the fat lightly, avoid cutting into the meat itself. Cut from edge to edge on the bais about 2cm apart, to form what looks to be a diagonal grid. Season both sides of the breast with salt liberally. Sear duck breast fat side down in a medium cast iron pan over medium- high heat. Render off the fat for 2-3 minutes, removing the duck from the pan and putting on a baking sheet. Place duck in oven for about 6-7 minutes to achieve medium doneness on breast. Once removed from oven, let rest for at least 2-3 minutes before slicing. Using duck fat left in the cast iron pan, sautee off the mushrooms on high heat until browned and set side

Plating Suggestion

Place celery root puree on one side of the plate dragging a spoon through to the other side of the plate. After duck has rested, slice diagonally about 2cm thick and place on top of the puree along with mushrooms and drizzle with pomegranate reduction. If desired sprinkle with fresh micro greens or pomegranate seeds for extra crunch and color. Enjoy!

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