Preview

Slow-cooked duck breast, one-minute reduction, celery purée, young sprouts and vegetables |

Gluten free, Vegetables and Fruits, Duck

A duck breast cooked gently over a long period of time. A revolutionary technique that is sure to impress you and your guests.

Note

Feel free to use any vegetables you like.

Ingredients

Recipe for 4 servings

Duck magret

2 Unit(s)

Duck magret

2 Clove(s)

Garlic

2 Sprig(s)

Thyme

Baby vegetables

8 Unit(s)

Baby carotte

8 Unit(s)

Green onion

8 Unit(s)

Baby pattypan squash

20 Gr

Brown sugar

50 Gr

Butter

Minute sauce

250 Ml

Veal stock

125 Ml

Port wine

100 Gr

Shallot

4 Turn(s)

Fresh ground black pepper

1 Clove(s)

Garlic

1 Leaf(ves)

Bay leaf

1 Sprig(s)

Flat parsley

Celery root purée

400 Gr

Celeriac

100 Gr

Onion

30 Gr

Butter

1 Liter(s)

Chicken stock

Salt and pepper
Olive oil

Preparation time: 30 min

Preheat your Four at 400 °F

Preparation

Peel and crush the garlic.

Was hthe vegetables and peel them if necessary. Peel and mince the shallots.

Prepare the veal stock and keep warm. Prepare the chicken stock and keep warm.

Peel and mince the onion.

Peel the celery root and cut it into medium sized cubes.

Remove the excess fat from the duck magrets and then score the fat side in a criss cross patern.
Duck magrets

Season the duck breasts with salt and pepper and then place them in the vacuum bags with the crushed garlic and thyme. Seal the bags.

Transfer the bags into the immersion circulator preset to 54C. Cook for roughly 2 hours.

Once cooked through, remove the duck breasts from the bags, remove excess liquid and then sear them on both sides in a hot skillet. Let rest for roughly 10 minutes before serving.
Baby vegetables

Cut the vegetables lengthwise in 2.

In a hot skillet with oil, cook the vegetables with a pinch of salt, sugar and butter.

Transfer to the oven for roughly 15 minutes or until cooked through while retained a slight bite.
Minute sauce

In a sauce pot without any oil or butter, sweat the shallots and garlic. Once lightly colored add the thyme and pepper. After about 2 minutes, add the Port wine and reduce by one third. Add the veal stock and reduce by half or until you reach the desired consistency. Season to taste with salt and pepper. Before serving, pass the sauce through a fine mesh sieve. You want to remove any inpurities or unpleasant textures.
Celery root purée

In a large pot, sweat the onions with a knob of butter and drizzle of oil. Once they are nice and caramelized, add the celery root cubes. Cover with the chicken stock and cook for 30-40 minutes or until the celery root cubes are nice and tender. With a slotted spoon, remove the celery root cubes and transfer to a blender. Blend until nice and smooth. Add a few knobs of butter while continuing to blend. Seaso nwit hsalt and pepper to taste. Set aside.
Plating

You can either cut the duck in half lengthwise and serve like that or make the slices yourself. Place a nice scoup of the celery root purée at the bottom of the desired serving dish. Place the duck on top of the purée and then place the vegetables slightly off to the side.

Drizzle with a nice helping of the sauce and then garnish with young herb sprouts.