Holiday inspired pan fried duck with celeriac mash and fig sauce. 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.

Holiday inspired pan fried duck with celeriac mash and fig sauce Add a spoonful of candied kumquat purée and a wedge of. 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.

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, holiday inspired pan fried duck with celeriac mash and fig sauce. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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.

Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most well liked of current trending meals on earth. It's appreciated by millions daily. It's easy, it is quick, it tastes delicious. They're fine and they look wonderful. Holiday inspired pan fried duck with celeriac mash and fig sauce is something which I've loved my entire life.

To begin with this 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 it.

The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

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

Duck Breast with Cherry Jus and Celeriac Puree Goose Recipes, Duck Recipes, Jam Recipes, French Recipes, Turkey Recipes, Holiday Recipes, Recipies, Truffle Butter, Duck Confit. Get Seared Duck Breast with Fig Sauce Recipe from Food Network. Pan fried Venison with Raspberry sauce, Celeriac & Potato mash and Broccoli.

Steps 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..

I got the recipe from BBC good food. However, I didn't have any blackberries so..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. Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour. This recipe for Duck Magret with Port Sauce and Celeriac is delcious as well as the perfect post-workout meal.

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