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Holiday inspired pan fried duck with celeriac mash and fig sauce
Holiday inspired pan fried duck with celeriac mash and fig sauce

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We hope you got benefit from reading it, now let’s go back to holiday inspired pan fried duck with celeriac mash and fig sauce recipe. To cook holiday inspired pan fried duck with celeriac mash and fig sauce you need 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Holiday inspired pan fried duck with celeriac mash and fig sauce:
  1. Use The celeriac mash
  2. Provide 1/2 a celeriac
  3. You need 2 big potatoes (I used Maris piper)
  4. You need 1-2 tbsp creme fraiche
  5. Get Half a tsp nutmeg
  6. Use to taste Salt and pepper
  7. Use The duck
  8. Prepare 2 x duck breasts
  9. Take 2 garlic cloves bashed / skin on
  10. Provide sprigs Thyme
  11. Take Seasoning
  12. You need The sauce
  13. You need 4 ripe figs
  14. Take 1 tsp sugar
  15. Use Good splash balsamic vinegar
  16. Provide Good splash red wine
  17. Prepare 2 tsp fig jam/chutney
  18. Use Water
Instructions to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
  1. Chop the celeriac and potatoes and add them to a pot of cold water. Season with salt and bring to the boil. Then reduce the heat and simmer until soft.
  2. Once cooked, strain the vegetables and mash. Add the creme fraiche and finely grated nutmeg and keep mashing until smooth. Season and put in a warm oven.
  3. Prepare the duck - score the skin, season on both sides and then place the duck skin side down on a hot non-stick pan over a medium heat. Cook for 15 - 18 minutes. After about two or three minutes add the Garlic and thyme
  4. Meanwhile prepare your sauce. Finely chop the figs and add to a pan with a little olive oil. Fry for 2 mins. Turn up the heat and add a good lug of red wine and allow to reduce. Then add a little sugar, the chutney and a dash of balsamic vinegar. Reduce the heat and allow to cook. Add water as you go to keep it saucey. Cook for about 10 minutes.
  5. After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side.
  6. Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm.
  7. Slice the duck (it should be pink) and serve.

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