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Seared duck breast with cranberry and cider sauce

Martin profil WR
Martin Patenaude
December 17, 2020
20201210 103814

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

Preparation time : 60 minutes
Portions : 4

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.

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