Hi, I am Kate. Today, we’re going to make holiday inspired pan fried duck with celeriac mash and fig sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Holiday inspired pan fried duck with celeriac mash and fig sauce Recipe
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To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Get The celeriac mash
- Make ready 1/2 a celeriac
- Get 2 big potatoes (I used Maris piper)
- Prepare 1-2 tbsp creme fraiche
- Make ready Half a tsp nutmeg
- Take to taste Salt and pepper
- Prepare The duck
- Get 2 x duck breasts
- Get 2 garlic cloves bashed / skin on
- Make ready sprigs Thyme
- Prepare Seasoning
- Take The sauce
- Take 4 ripe figs
- Get 1 tsp sugar
- Get Good splash balsamic vinegar
- Get Good splash
- Take 2 tsp fig jam/chutney
- Get Water
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 sausage 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 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.
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