Recommendation to Serving Perfect Holiday inspired pan fried duck with celeriac mash and fig sauce

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We hope you got benefit from reading it, now let's go back to holiday inspired pan fried duck with celeriac mash and fig sauce recipe. To make holiday inspired pan fried duck with celeriac mash and fig sauce you only need 18 ingredients and 7 steps. Here is how you cook that.

To cook an unforgettable Holiday inspired pan fried duck with celeriac mash and fig sauce, here are the components required:

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

After readying the materials, now you are good to cook your tasty Holiday inspired pan fried duck with celeriac mash and fig sauce by following the procedures on this section:

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..

Season the duck breast with a salt and black pepper. Heat an oven proof frying pan on a high heat. Once the pan is very hot place the duck breast, skin side down, into the dry pan. Families would take turn to cook each night and one of my aunt's signature dishes was duck with celeriac. Season the duck breast with salt and pepper.

Recipe : Holiday inspired pan fried duck with celeriac mash and fig sauce

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