Recipe of Wolfgang Puck Holiday inspired pan fried duck with celeriac mash and fig sauce

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, holiday inspired pan fried duck with celeriac mash and fig sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Great recipe for Holiday inspired pan fried duck with celeriac mash and fig sauce. When I was growing up we used to holiday every year at my uncles house in the south of France. Families would take turn to cook each night and one of my aunt's signature dishes was duck with celeriac. Over medium heat, add the shallots and cook until softened.

To begin with this recipe, we have to first prepare a few ingredients. You can have holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

1. Take The celeriac mash
2. Prepare 1/2 a celeriac
3. Take 2 big potatoes (I used Maris piper)
4. Prepare 1-2 tbsp creme fraiche
5. Get Half a tsp nutmeg
6. Get to taste Salt and pepper
7. Make ready The duck
8. Make ready 2 x duck breasts
9. Make ready 2 garlic cloves bashed / skin on
10. Take sprigs Thyme
11. Get Seasoning
12. Get The sauce
13. Prepare 4 ripe figs
14. Prepare 1 tsp sugar
15. Get Good splash balsamic vinegar
16. Make ready Good splash red wine
17. Take 2 tsp fig jam/chutney
18. Get Water

In a small skillet, melt the butter. While the duck is in the oven, whizz the celeriac in a food processor or blender until smooth (or mash by hand). Spoon back into a pan with the milk, cream, butter and salt and pepper, then stir over a gentle heat to warm through. Pour any juices from the rested duck into the sauce and stir in the orange zest.

Instructions to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

1. Chop the celeriac and potatoes and add them to a pot of cold water. Season with salt and bring to the boil. Then reduce the heat and simmer until soft.
2. Once cooked, strain the vegetables and mash. Add the creme fraiche and finely grated nutmeg and keep mashing until smooth. Season and put in a warm oven.
3. Prepare the duck - score the skin, season on both sides and then place the duck skin side down on a hot non-stick pan over a medium heat. Cook for 15 - 18 minutes. After about two or three minutes add the Garlic and thyme
4. Meanwhile prepare your sauce. Finely chop the figs and add to a pan with a little olive oil. Fry for 2 mins. Turn up the heat and add a good lug of red wine and allow to reduce. Then add a little sugar, the chutney and a dash of balsamic vinegar. Reduce the heat and allow to cook. Add water as you go to keep it saucey. Cook for about 10 minutes.
5. After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side.
6. Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm.
7. Slice the duck (it should be pink) and serve.

Spoon back into a pan with the milk, cream, butter and salt and pepper, then stir over a gentle heat to warm through. Pour any juices from the rested duck into the sauce and stir in the orange zest. For the duck pastilles, remove the skin from both duck legs. Cut the legs in two, separating the thigh from the drum stick. Place the legs into a pressure boiler and cover with chicken stock Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed.

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