Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, holiday inspired pan fried duck with celeriac mash and fig sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Duck and apple is a classic combination, and adding the celeriac makes it not just a sauce but a complete meal. Pre-heat a ribbed griddle or heavy-bottomed frying pan. While the duck rests, reheat the celeriac purée, braised celeriac, and sauce.
Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Holiday inspired pan fried duck with celeriac mash and fig sauce is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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
- Prepare 2 big potatoes (I used Maris piper)
- Get 1-2 tbsp creme fraiche
- Get Half a tsp nutmeg
- Take to taste Salt and pepper
- Get The duck
- Prepare 2 x duck breasts
- Make ready 2 garlic cloves bashed / skin on
- Get sprigs Thyme
- Take Seasoning
- Get The sauce
- Prepare 4 ripe figs
- Take 1 tsp sugar
- Take Good splash balsamic vinegar
- Take Good splash red wine
- Get 2 tsp fig jam/chutney
- Take Water
Pan fried Venison with Raspberry sauce, Celeriac & Potato mash and Broccoli. I got the recipe from BBC good food. However, I didn't have any blackberries so. Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour.
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.
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. Team bass with an Italian-inspired tomato sauce and serve celeriac as fries, from BBC Good Food. Duck with figs and thyme Photograph: Jonathan Lovekin/The Observer.
So that’s going to wrap it up with this special food holiday inspired pan fried duck with celeriac mash and fig sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
