Pan-Seared Duck Breast with a Cherry-Port Reduction, accompanied by Celeriac Puree and Asparagus
Indulge in a gourmet delight featuring succulent pan-seared duck breast, adorned with a rich cherry-port reduction. Paired with a silky celeriac puree and crisp sautéed asparagus, this dish is a harmonious fusion of flavors and textures, perfect for a special evening.
Equipment
- Sharp Knife For scoring the duck breast and chopping the celeriac.
- Non-Stick Skillet/Pan For searing the duck and sautéing the asparagus. Also for preparing the cherry-port reduction.
- Large pot, For boiling the celeriac.
- Hand Blender or Food Processor To puree the celeriac. If you don't have either, a regular blender could work, though it might not achieve the same silky consistency.
- wooden spoon Useful for stirring the cherry-port reduction and for scraping up any flavorful bits from the bottom of the skillet.
- Tongs Helpful for flipping the duck breast and handling the asparagus.
- Cutting board For prepping ingredients.
- Measuring Cups and Spoons For precise amounts of ingredients.
- Fine Sieve (optional) If you want an extra smooth consistency for the celeriac puree.
- Serving Plates Preferably warmed to keep your gourmet meal at the right temperature when serving.
- Small Bowls Handy for organizing and having your ingredients ready (often referred to as mise en place in culinary terms).
Ingredients
Pan-Seared Duck Breast with Cherry-Port Reduction
- 2 duck breasts skin scored in a crosshatch pattern
- Salt and freshly ground pepper
- 1/2 cup dried cherries
- 1/2 cup port wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 2 tablespoons cold unsalted butter
- Fresh thyme sprigs for garnish
Celeriac Puree
- 1 large celeriac peeled and chopped
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Asparagus
- 1 bunch of asparagus trimmed
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Duck Breast:
- Season the duck breasts with salt and pepper. Place skin-side down in a cold non-stick skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is golden brown and crispy. Flip and cook for another 4-5 minutes for medium-rare. Remove from the pan and let it rest.
- Cherry-Port Reduction: In the same pan, pour off most of the duck fat, leaving about a tablespoon. Add the dried cherries, port, balsamic vinegar, and honey. Bring to a boil and reduce to a simmer until the sauce has reduced by half and thickened slightly. Remove from heat and whisk in the cold butter until smooth. Season with salt and pepper.
- Celeriac Puree:
- Boil the celeriac in salted water until tender.
- Drain and return to the pot. Add milk and butter. Puree using a hand blender until smooth. Season with salt and pepper.
- Asparagus:
- In a skillet, heat the olive oil over medium-high heat. Add the asparagus, season with salt and pepper, and sauté until tender-crisp and slightly charred.
- To Serve:
- Place a generous spoon of the celeriac puree on each plate. Slice the duck breast and arrange over the puree. Drizzle with the cherry-port reduction. Serve with asparagus on the side. Garnish with fresh thyme sprigs.
- Pair with a glass of Pinot Noir or a rich Chardonnay for the perfect gourmet experience. Enjoy!
Notes
Recipe notes often provide additional insights, variations, or tips to ensure success. Here are some notes for the Pan-Seared Duck Breast with a Cherry-Port Reduction, Celeriac Puree, and Asparagus:
**Recipe Notes:**
1. **Duck Fat:** When cooking duck breast, you'll render quite a bit of fat. Don't discard it! Duck fat is a culinary gem. Store it in a jar and use it for roasting potatoes or sautéing vegetables for a luxurious flavor.
2. **Resting the Meat:** Always allow the duck breast to rest after cooking. This helps the juices redistribute, ensuring a juicy result when you slice into it.
3. **Celeriac Substitute:** If you can't find celeriac, you can substitute with cauliflower or parsnips for a similar puree. The flavor will differ slightly, but the result will still be delicious.
4. **Cherry-Port Reduction Consistency:** The reduction should coat the back of a spoon when it's ready. If it becomes too thick, you can thin it out with a bit of chicken or vegetable stock.
5. **Asparagus Cooking:** Don't overcook the asparagus. They should be bright green with a slight crunch for a refreshing contrast to the rich duck and puree.
6. **Wine Pairing:** If you're investing the time in a gourmet meal, pairing it with a good wine enhances the experience. A Pinot Noir works wonderfully with duck, but if you're a white wine enthusiast, a rich Chardonnay can also be a delightful pairing.
7. **Serving Tip:** Warm your plates before serving. This keeps the meal at the desired temperature, especially if it's a special occasion or you're entertaining guests.
8. **Advance Prep:** The celeriac puree can be made a day ahead and reheated gently before serving. This helps reduce last-minute tasks when preparing the meal.
Remember, cooking is as much about personal preference as it is about following steps. Feel free to adapt the recipe based on what's available to you or your own taste preferences. Enjoy the process and the meal!
Nutrition
Serving: 1gCalories: 829kcalCarbohydrates: 59gProtein: 54gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 242mgSodium: 487mgPotassium: 1706mgFiber: 9gSugar: 28gVitamin A: 2055IUVitamin C: 40mgCalcium: 260mgIron: 13mg
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