duck breast, celery puree, shallot confit with maple syrup, butternut, maple whisky and cranberry sauce

Preparation time: 45 min

Preheat your Oven at 380 °F

• Puree

  Peel and dice the celery.
  Cisel the onion.

  Sweat the onions with butter. Once browned, pour water and milk.

  Mix with celery and let simmer for 20 minutes.

   Mix in a blender, add butter and season to taste with salt and pepper.

• Butternut

  Shallots

  Peel the shallots, but keep the roots. Blanch in boiling water twice.

  In a pot, pour the white wine and the maple syrup, add the shallots, bring to a boil; lower the heat and let simmer.

  Let the shallots in the syrup once soft and keep aside.

  Butternut

  Peel the butternut and cut in cubes.

  In a bowl mix the butternut with maple syrup and white wine vinegar.

  Spread on a baking tray. Bake in the oven.
  Every 10 minutes, make sure to cover with cooking juice.

• Duck breast

  Cranberry sauce

  Cisel the shallots. Sweat them in a pot with butter, add whisky, flame it, add the cranberries and the maple syrup.

  Let reduce a bit and pour some veal demi-glace.

  Let simmer for 15 minutes.

  Season with salt and pepper.

  Duck breast

  Remove a bit of duck fat layer and slash threw the rest with the tip of a knife in diamond shape. Season with salt on the fat side and put in a cold skillet (fat side).

  Start at low heat and every 3 minutes, bring up the heat gradually, removing the fat with a spoon.

  Once at high heat, remove the duck if it's nice and brown on the fat side.

  When ready to serve, cook for 5 minutes in the oven. Remove form oven and let rest for another 5 minutes in aluminium foil before serving.

• Plating

  In the middle of your plate start with candied shallots and butternut. Put a line of purée on the side of your plate. Add the duck and cover with sauce.

  Garnish with young sprouts if you have some.