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Seared duck breast with cranberry and cider sauce

Vanessa Langlois
December 17, 2020
20201210 103814

Seared duck breast, cranberry and cider sauce, celeriac purée, Brussels sprouts

Preparation time : 60 minutes
Portions : 4


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


      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.


          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.

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