Roast breast of duck with celeriac puree, confit turnips, gr

Yield: 1 servings

Measure Ingredient
\N \N Duck breasts
\N \N Celeriac puree
\N \N Clarified butter or duck fat
\N \N Spinach; saut‚ed in butter
\N \N Cooked beetroot; diced small
\N \N Duck bones
\N \N Mirepoix
\N \N Thyme
\N \N White wine
\N \N Grenadine
\N \N Brown chicken stock



Trim the wings and remove back bone of duck (add 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 duck fat.

Saut‚ the spinach in butter. Pur‚e the celeriac.

To make the sauce: Roast duck bones, add vegetables and thyme. Add white wine adn reduce. Add 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 pieces of turnips around. Sliced duck breast on top and add sauce.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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