Duck breast on roasted celery root puree with fresh blueberry sauce

Name: Duck breast on roasted celery root puree with fresh blueberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 4 small or 2 large duck breasts; For the sauce:; 400 g frozen blueberries; Juice of 1 orange; Black pepper; 1 tbsp cider vinegar; For the puree:; 1 large celery root (800 g peeled); 1 onion; 2 cloves of garlic; 3 tbsp olive oil; Salt and pepper; 600 ml warm chicken broth; A knob of butter; Zest of 1 lemon

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30min

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This is quite a feast! The flavors and colors... Do you want to get started with this duck breast with celery root puree? Discover the recipe here!

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Ingredients

What do you need?

Quantity: 4P

4 small or 2 large duck breasts

For the sauce:
400 g frozen blueberries
Juice of 1 orange
Black pepper
1 tbsp cider vinegar

For the puree:
1 large celery root (800 g peeled)
1 onion
2 cloves of garlic
3 tbsp olive oil
Salt and pepper
600 ml warm chicken broth
A knob of butter
Zest of 1 lemon

4 small or 2 large duck breasts

For the sauce:
400 g frozen blueberries
Juice of 1 orange
Black pepper
1 tbsp cider vinegar

For the puree:
1 large celery root (800 g peeled)
1 onion
2 cloves of garlic
3 tbsp olive oil
Salt and pepper
600 ml warm chicken broth
A knob of butter
Zest of 1 lemon

Preparation method

How do you make this?

Peel the celery root and cut into pieces of 3 to 4 cm.

Finely chop the garlic and onion, mix everything with pepper and salt and oil together, and place on a baking sheet lined with parchment paper.

Roast for 30 minutes at 180°C until the celery root is tender.

Blend with the broth and the knob of butter. Grate the zest over it.

Put all the ingredients for the sauce in a saucepan and bring to a boil.

If you want a thicker sauce, you can thicken it with some cornstarch.

Make incisions in the fatty edge of the duck breast fillets and place them in a warm pan.

The fat will start to melt. Let them sit for 2 to 3 minutes on the fatty side to cook further. The pan should not be too hot, otherwise, it will burn quickly.

Then turn the duck breasts over onto the meat side and cook for another 2 minutes. Then place them on a paper towel and let rest for 5 minutes before slicing. Keep them warm in the oven at 40°C.

Slice the meat and serve with the sauce and the puree.