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Roast Breast Of Goosnargh Duck With Celeriac Puree, Turni

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Food networ, Food7 1 Servings

INGREDIENTS

1 Duck breast per person
Duck bones
Mirepoix
Thyme
White wine
Grenadine
Brown chicken stock
2 Head celeriac
200 Whipping cream, 1/2pint
600 Milk, 21fl oz
Spinach
Turnips
Clarified butter
Salt and pepper

INSTRUCTIONS

Roast the duck breast, skin side down for approx 14 minutes in a hot
oven. Allow to rest for at least 10 minutes in a warm place before
carving.  For the sauce: Roast the duck bones, add vegetables and
thyme. Add  white wine and 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.  For the
pure: Trim the celeriac and dice. Boil in milk until cooked.  Puree the
celeriac in a food processor. Boil the whipping cream until  thick, add
the puree and season with salt and pepper.  Confit turnips: Peel
turnips, cut into wedges and shape to resemble a  garlic clove, then
cook slowly in clarified butter or duck fat. For  the spinach simply
sautin butter.  To serve: Preheat a hot grill. Carve the duck breasts
from the bone  and place the duck breasts under the grill, skin side up
and cook  until reheated and the skin is crisp. Slice each breast into
8 pieces  and season with salt and pepper.  To assemble. Bed of
spinach, celeriac pure on top, five pieces of  turnips around. Sliced
duck breast and legs on top and add sauce.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 786
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 991.3mg
Potassium: 1898.5mg
Carbohydrates: 54.2g
Fiber: 15.2g
Sugar: 22.1g
Protein: 12.8g


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