Recipe: Perfect Holiday inspired pan fried duck with celeriac mash and fig sauce

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

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. You can have Holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Holiday inspired pan fried duck with celeriac mash and fig sauce

1. It's of The celeriac mash.
2. Prepare of a celeriac.
3. You need of big potatoes (I used Maris piper).
4. You need of creme fraiche.
5. It's of a tsp nutmeg.
6. Prepare of Salt and pepper.
7. Prepare of The duck.
8. Prepare of x duck breasts.
9. Prepare of garlic cloves bashed / skin on.
10. Prepare of Thyme.
11. It's of Seasoning.
12. You need of The sauce.
13. It's of ripe figs.
14. Prepare of sugar.
15. You need of Good splash balsamic vinegar.
16. Prepare of Good splash red wine.
17. It's of fig jam/chutney.
18. You need of Water.

Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour. Arrange slices of duck breast on top and pour the. Pan fried Venison with Raspberry sauce, Celeriac & Potato mash and Broccoli. I got the recipe from BBC good food.

Holiday inspired pan fried duck with celeriac mash and fig sauce step by step

1. 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..
2. 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..
3. 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.
4. 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..
5. After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side..
6. Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm..
7. Slice the duck (it should be pink) and serve..

However, I didn't have any blackberries so. For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Duck with figs and thyme Photograph: Jonathan Lovekin/The Observer. In autumn I like to roast a duck with figs - the seedy fruit is pleasing against the rich, soft flesh of the bird.