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🍽️ Crispy Duck Breast with Orange Glaze and Celery Puree

750 kcal · 30 min · 4 servings

Ingredients

• 4 duck breast fillets (approx. 180 g each)
• 1 celeriac
• 1 celery stalk
• 50 ml vegetable broth
• 50 ml port wine
• 1 small jar orange marmalade
• 3 sesame oil
• 100 g butter
• salt
• pepper

Instructions

1. 1. Remove all sinews from the duck breast.
2. 2. Score a fine cross-hatch pattern into the skin without cutting into the meat.
3. 3. Season the breast generously with salt and pepper on both sides.
4. 4. Heat oil in a pan over medium heat.
5. 5. Place the duck breast skin-side down into the hot pan.
6. 6. Fry the skin until crispy and golden brown.
7. 7. Turn the breast and sear the meat side briefly.
8. 8. Place the duck breast on a wire rack.
9. 9. Cook the breast in the oven at 80 degrees Celsius convection for about 25 minutes.
10. 10. Clean the celery and cut it into small cubes or sticks.
11. 11. Set aside a small amount of the cut celery for decoration.
12. 12. Fry the remaining celery in butter.
13. 13. Deglaze the celery with vegetable broth.
14. 14. Let the celery simmer gently in the broth.
15. 15. Season the vegetables with salt, pepper, and a pinch of nutmeg.
16. 16. Thicken the sauce with a piece of cold butter.
17. 17. Puree the celery mixture until smooth.
18. 18. Sear the cooked duck breast briefly in fresh butter.
19. 19. Slice the duck breast into thin pieces.
20. 20. Put the orange jam into the pan and warm it briefly.
21. 21. Thin the jam with a little wine.
22. 22. Spread the celery puree onto four plates.
23. 23. Place the duck breast slices on top of the puree.
24. 24. Drizzle the warm orange jam over the duck breast.
25. 25. Decorate the plates with the reserved fresh celery.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 750
• Protein: 30 g · Fett/Fat: 60 g · Carbs: 25 g