Roast Breast Of Duck With Celeriac Puree, Confit Turnips,
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ew, Flash in th | 1 | Servings | |
INGREDIENTS
| Duck breasts | ||
| Celeriac puree | ||
| Clarified butter or duck fat | ||
| Spinach, sauted in butter | ||
| Cooked beetroot, diced small | ||
| Duck bones | ||
| Mirepoix | ||
| Thyme | ||
| White wine | ||
| Grenadine | ||
| Brown chicken stock |
INSTRUCTIONS
Trim the wings and remove back bone of duck (add bone to sauce), roast the breasts on the bone and allow to rest. Turnip confit: Peel the turnips, cut into wedges and shape to resemble a garlic clove, then cook slowly in clarified butter or duck fat. Saut the spinach in butter. Pure the celeriac. To make the sauce: Roast duck bones, add vegetables and thyme. Add white wine adn reduce. Add chicken stock and reduce to required consistency, pass through a sieve. Finish with Grenadine and butter. Pass into a pan containing the diced cooked beetroot. To assemble: Put bed of spinach on a plate, celeriac puree on top, five pieces of turnips around. Sliced duck breast on top and add sauce. Converted by MC_Buster. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 609
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 37.6mg
Potassium: 535mg
Carbohydrates: 20.1g
Fiber: <1g
Sugar: 7.1g
Protein: <1g