Roast Breast Of Duck With Celeriac Puree, Confit Turnips, Gr Recipe
Servings: 1
Ingredients
- Â Â Duck breasts
- Â Â Celeriac puree
- Â Â Clarified butter or possibly duck fat
- Â Â Spinach, sauteed in butter
- Â Â Cooked beetroot, diced small
- Â Â Duck bones
- Â Â Mirepoix
- Â Â Thyme
- Â Â White wine
- Â Â Grenadine
- Â Â Brown chicken stock
Directions
- Trim the wings and remove back bone of duck (add in bone to sauce), roast the breasts on the bone and allow to rest.
- Turnip confit: Peel the turnips, cut into wedges and shape to resemble a garlic clove, then cook slowly in clarified butter or possibly duck fat.
- Saute/fry the spinach in butter. Puree the celeriac.
- To make the sauce: Roast duck bones, add in vegetables and thyme. Add in white wine adn reduce. Add in chicken stock and reduce to required consistency, pass through a sieve. Finish with Grenadine and butter. Pass into a pan containing the diced cooked beetroot.
- To assemble: Put bed of spinach on a plate, celeriac puree on top, five pcs of turnips around. Sliced duck breast on top and add in sauce.
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