Seared duck breast with cranberry and cider sauce

Ingredients

Duck breast

• 2 duck breasts
• Salt and freshly ground black pepper

Cranberry and cider sauce

• 30 ml (2 tbsp) unsalted butter 
• 1 small shallot, peeled and chopped
• 30 ml (2 tbsp) maple syrup 
• 10 ml (2 tsp) apple cider vinegar 
• 80 ml (1/3 cup) cider 
• 125 ml (1/2 cup) cranberries (fresh or frozen) 
• 250 ml (1 cup) demi-glace

Celeriac purée

• 1 large celeriac 
• Unsalted butter, to taste 
• Salt and freshly ground black pepper

Brussels sprouts

• 454g (1lb) Brussels sprouts
• Reserved duck fat (or olive oil)
• Salt and freshly ground black pepper

Preparation

Duck breast

1. Preheat the oven to 190°C (375°F).
2. Using a sharp knife, score the skin (but not the meat) in a cross-hatch pattern, making the cross-hatches about 1/2 inch across; this helps the fat render and will give you a crispier skin. Season with salt and pepper on both sides.
3. Lay the magrets skin-side down in a cold skillet. Cook over medium heat for about 7-9 minutes, or until the skin is nicely browned and crispy. Remove the excess fat from the skillet a few times (keeping it aside for the Brussels sprouts). Turn the magrets over and continue cooking in the oven for about 5-7 minutes, or until internal temperature reaches 52°C (125F°). Remove from the oven, tent with foil (loosely) and rest for 5 minutes before slicing.

Cranberry and cider sauce

1. In a skillet, sweat the shallot in butter for 2 minutes, stirring frequently. Add maple syrup and let caramelize for 1 minute.
2. Deglaze with vinegar and cider. Reduce by half.
3. Add cranberries and demi-glace. Cook for 5 to 7 minutes, over low heat. Set aside.

Celeriac purée

1. Using a knife, peel the celeriac and cut into large chunks.
2. In a pot, cook celeriac in salted boiling water for 15 to 20 minutes, or until they are tender. Drain well.
3. Using a food processor, purée the celeriac with butter, salt and pepper. Set aside.

Brussels sprouts

1. Using a sharp knife, cut the bas of the Brussels sprouts to remove the leaves. Set aside.
2. Blanch the leaves in boiling water for 1 minute. Drain and chill in cold water right away. Drain well.
3. In a large skillet, heat a few spoonsful of reserved duck fat over medium heat. Add the leaves and cook for 2 minutes, stirring often. Season with salt and pepper. Set aside.

Assembly

When ready to serve, thinly slice the duck magrets against the grain of the meat. On hot plates, add a spoon of hot celeriac purée. Top with Brussels sprouts, duck and hot cranberry sauce. Serve right away.