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Cooking Time
50 min.
Serves
4
Difficulty
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About This Recipe
Duck breast with celery puree and strawberry sauce with a distinctly Asian twist is a beautiful holiday dish, just as good as a restaurant dish, and quite easy to prepare. In the recipe we will tell you how to properly fry duck breasts so that the skin is crispy and the meat remains tender and juicy. Creamy celery root puree with a slight aroma of nutmeg complements the bright flavor of duck breast, and a strawberry sauce with ginger, basil and soy sauce completes the composition.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 27
Serves:
Duck breast fillet - 2 pcs.
Butter 82.5% - 240 g
Extra virgin olive oil - 120 ml
Vegetable oil - 120 ml
Soy sauce - 60 ml
Garlic - 120 g
Rosemary - 5 g
Salt - to taste
Salt, freshly ground black pepper - to taste
Celery root - 600 g
Cream with fat content 33-35% - 500 ml
Milk - 250 ml
Butter 82.5% - 50 g
Sugar - 8 g
Ground nutmeg - 2 g
Salt - to taste
Salt, freshly ground black pepper - to taste
Fresh or frozen strawberries - 500 g
Butter 82.5% - 100 g
Allspice - 5 pcs.
Black peppercorns - 5 pcs.
Basil (leaves) - 40 g
Sugar - 50 g
Soy sauce - 40 ml
Ginger - 40 g
Water - 200 ml
Salt - 5 g
Nutrition Facts
Serves:
🥓
Fat
794г
🍚
Carbohydrates
578г
🥩
Protein
146г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Dry the duck fillet with a paper towel. Make 6-8 cuts on the skin. Salt and pepper the fillet, pour olive oil and soy sauce.
Step 2
To make the puree, peel and chop the celery root as desired, place in a saucepan, pour in the cream and milk, add butter, salt and sugar, season with pepper and nutmeg. Bring to a boil and cook until the celery is done. The liquid should decrease by 2/3 of its volume. Puree with a blender at maximum speed, 1-2 minutes.
Step 3
For the sauce, in a large saucepan, caramelize the sugar for 30 seconds, add the black pepper, allspice and strawberries, cook over high heat for 1 minute, then add all other ingredients and cook for 8-10 minutes. Grind the sauce with a blender and strain through a sieve.
Step 4
Heat a frying pan with vegetable oil over medium heat and fry the duck fillet on the skin side for 3-5 minutes. Then turn over to the other side and cook for about 5 minutes more. Add the butter, rosemary and garlic to the pan and cook for another 2 minutes, periodically basting the skin of the duck breast with hot, aromatic butter.
Step 5
Place the fillets on paper towels to drain excess fat, let the meat rest for 2-3 minutes and cut the duck breast into slices. Serve with celery puree and strawberry sauce.
Enjoy your meal!
Follow the instructions step by step