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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, holiday inspired pan fried duck with celeriac mash and fig sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Holiday inspired pan fried duck with celeriac mash and fig sauce. When I was growing up we used to holiday every year at my uncles house in the south of France. Families would take turn to cook each night and one of my aunt's signature dishes was duck with celeriac.

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

To begin with this particular recipe, we have to prepare a few components. You can have holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
  1. Take The celeriac mash
  2. Get a celeriac
  3. Get big potatoes (I used Maris piper)
  4. Make ready creme fraiche
  5. Prepare a tsp nutmeg
  6. Prepare Salt and pepper
  7. Get The duck
  8. Take x duck breasts
  9. Prepare garlic cloves bashed / skin on
  10. Take Thyme
  11. Get Seasoning
  12. Take The sauce
  13. Prepare ripe figs
  14. Get sugar
  15. Get Good splash balsamic vinegar
  16. Prepare Good splash red wine
  17. Get fig jam/chutney
  18. Take Water

Holiday inspired pan fried duck with celeriac mash and fig sauce When I was growing up we used to holiday every year at my uncles house in the south of France. Families would take turn to cook each night and one of my aunt's signature dishes was duck with celeriac. Holiday inspired pan fried duck with celeriac mash and fig sauce When I was growing up we used to holiday every year at my uncles house in the south of France. Families would take turn to cook each night and one of my aunt's signature dishes was duck with celeriac.

Instructions to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
  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.

Holiday inspired pan fried duck with celeriac mash and fig sauce When I was growing up we used to holiday every year at my uncles house in the south of France. Families would take turn to cook each night and one of my aunt's signature dishes was duck with celeriac. Pan Fried Lemon Sole on a Fennel, Pancetta and Leek Broth Recipe; Pan Fried Seabass on Celeriac and Parsnip Mash with a Burnt Butter and Caper Sauce Recipe; Spiced Roast Monkfish on a Smokey Aubergine Puree with an Olive and Caper Sauce Recipe; Pan Fried Gurnard on a Black Pudding, Fennel and Lentil Stew Recipe Drain all of fat from the pan and place over medium heat. Increase heat to medium high and add the port, chicken stock, and thyme, scraping the bits from the bottom of the pan with a wooden spoon. Season the duck breast with a salt and black pepper.

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