Without Fail preparing recipe Holiday inspired pan fried duck with celeriac mash and fig sauce with 18 ingredients and 7 stages of easy cooking, which is bouncy delicious.
Without fail cooking ultimate Holiday inspired pan fried duck with celeriac mash and fig sauce easy, yummy, practical. Confit duck leg with celeriac mash. This hearty slow-cooked duck leg confit is classic French and all the more fabulous for it. Served with bean stew and mash, it's completely comforting. While the duck rests, reheat the celeriac purée, braised celeriac, and sauce. Once the braised celeriac is warm, remove it from the pan and keep warm, then boil the cooking liquid to Spoon some celeriac purée onto each plate in a swirl.
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Good Evening every body, at this time you can make recipe Holiday inspired pan fried duck with celeriac mash and fig sauce with 18 ingredients and 7 steps. Below this is how to prepare, please carefully carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 7 stages of easy cooking Holiday inspired pan fried duck with celeriac mash and fig sauce.
Ingredients for Holiday inspired pan fried duck with celeriac mash and fig sauce
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Needed : The celeriac mash.
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Needed 1/2 : a celeriac.
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Needed 2 : big potatoes (I used Maris piper).
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Needed 1-2 tbsp : creme fraiche.
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Prepare Half : a tsp nutmeg.
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Prepare to taste : Salt and pepper.
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Prepare : The duck.
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Prepare 2 : x duck breasts.
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Prepare 2 : garlic cloves bashed / skin on.
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Needed sprigs : Thyme.
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Needed : Seasoning.
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Prepare : The sauce.
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Needed 4 : ripe figs.
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Needed 1 tsp : sugar.
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Needed : Good splash balsamic vinegar.
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Prepare : Good splash red wine.
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Prepare 2 tsp : fig jam/chutney.
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Needed : Water.
Pre-heat a ribbed griddle or heavy-bottomed frying pan.
Team bass with an Italian-inspired tomato sauce and serve celeriac as fries, from BBC Good Food.
Duck with sour cherry sauce and mini gratins.
These cute individual potato, thyme and Parmesan gratins look fantastic and make a great winter dish with the pan-fried duck breasts and a Christmassy sour cherry and redcurrant sauce.
If all basic ingredients Holiday inspired pan fried duck with celeriac mash and fig sauce it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Stages Cooking Holiday inspired pan fried duck with celeriac mash and fig sauce
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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..
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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..
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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.
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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..
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After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side..
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Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm..
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Slice the duck (it should be pink) and serve..
Visit the website for more mash recipes and ideas.
This recipe for Duck Magret with Port Sauce and Celeriac is delcious as well as the perfect post-workout meal.
Duck Magret with Port Sauce and Celeriac.
Save the celeriac trimmings for the mash.
Place the celery segments in a large saucepan.
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