| 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 | sm | Head celeriac |
| 200 | ml | Whipping cream; (1/2pint) |
| 600 | ml | Milk; (21fl oz) |
| Spinach | ||
| Turnips | ||
| Clarified butter | ||
| Salt and pepper |
INSTRUCTIONS
FOR CELERIAC PUREE 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 pur.e: 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 saut.in 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 re.heated and the skin is crisp. Slice each breast into 8 pieces and season with salt and pepper. To assemble. Bed of spinach, celeriac pur.e 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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