Easiest Way to Prepare ��️ Appetizing Holiday inspired pan fried duck with celeriac mash and fig sauce Recipes 🍮 by Giada De Laurentiis

Steps Making Recipes Holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps

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This easy recipe serves them in a creamy, peppery thyme sauce with celeriac mash. Reheat the mash and divide between two plates. Arrange slices of duck breast on top and pour the sauce over. the optimalist kitchen..duck breast served with crispy fried potato dumplings, creamy celeriac mash and a sensational Transfer celeriac mixture to a food processor.

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

Duck confit with figs and stonefruits. Pan Roasted Duck Breast with Port Wine Cherry Sauce the optimalist kitchen..duck breast served with crispy fried potato dumplings, creamy celeriac mash and a sensational Transfer celeriac mixture to a food processor. Serve duck with blackcurrant sauce, celeriac puree and. For the duck breasts: Sprinkle each duck breast liberally with salt and pepper.

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..

Holiday inspired pan fried duck with celeriac mash and fig sauce - Duck confit with figs and stonefruits. Pan Roasted Duck Breast with Port Wine Cherry Sauce the optimalist kitchen..duck breast served with crispy fried potato dumplings, creamy celeriac mash and a sensational Transfer celeriac mixture to a food processor. Serve duck with blackcurrant sauce, celeriac puree and. For the duck breasts: Sprinkle each duck breast liberally with salt and pepper.