Steps to Prepare Ultimate Holiday inspired pan fried duck with celeriac mash and fig sauce
Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Simple Way to Make Award-winning Holiday inspired pan fried duck with celeriac mash and fig sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Holiday inspired pan fried duck with celeriac mash and fig sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Holiday inspired pan fried duck with celeriac mash and fig sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can cook Holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you cook it.
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. I remember my first taste of the celeriac at 5/6 years old. I’d never had it before but loved it. This is my take on the family favourite - it evokes some very fond memories for me. I used the the leftover mash to make croquettes the following day. You’ll find them in my recipes. #mycookbook #dinnerparty
Ingredients and spices that need to be Take to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- The celeriac mash
- 1/2 a celeriac
- 2 big potatoes (I used Maris piper)
- 1-2 tbsp creme fraiche
- Half a tsp nutmeg
- to taste Salt and pepper
- The duck
- 2 x duck breasts
- 2 garlic cloves bashed / skin on
- sprigs Thyme
- Seasoning
- The sauce
- 4 ripe figs
- 1 tsp sugar
- Good splash balsamic vinegar
- Good splash red wine
- 2 tsp fig jam/chutney
- Water
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.
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