Duck breast with celery root, mango and porcini mushrooms

3 servings

60 minutes

Утиная грудка с гарниром из корня сельдерея, манго и белых грибов — изысканное блюдо китайской кухни, сочетающее благородный вкус утки с нежными и ароматными ингредиентами. Исторически утка занимает особое место в китайских традициях, символизируя достаток и процветание. В этом рецепте она приобретает хрустящую золотистую корочку, а ее сочность дополняется карамелизированным манго, запеченным сельдереем и обжаренными белыми грибами. Гранатовый соус придаёт блюду тонкую кислинку, а фисташки и микрозелень завершают композицию, добавляя текстуру и свежесть. Идеальное сочетание вкусов делает это блюдо не только гастрономическим удовольствием, но и произведением кулинарного искусства, достойным праздничного стола.

Energy value per serving

• Calories: 708.7
• Proteins: 52.1g
• Fats: 36.9g
• Carbohydrates: 33.5g

Ingredients

• Duck fillet: 2 pc
• Celery root: 200 g
• White mushrooms: 100 g
• Thai Mango: 1 pc
• Red onion: 1 head
• Garlic: 3 clove
• Rosemary: 2 sprig
• Olive oil: 50 ml
• Honey: 1 tbsp
• Pomegranate juice: 200 ml
• Butter: 20 g
• Pomegranate seeds: to taste
• Parsley: 5 g
• Pistachios: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut two round pieces of celery 3-4 cm thick. Place them on parchment, season with salt and pepper, drizzle with olive oil, and place a small sprig of rosemary on each piece. Wrap the celery in foil and send it to an oven preheated to 190 degrees for 40-60 minutes.

   Required ingredients:

   • Celery root: 200 g
   • Olive oil: 50 ml
   • Rosemary: 2 sprigs
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Boil the white mushrooms in salted water with fragrant pepper and bay leaf for 5-10 minutes. Then drain them in a sieve and let the water drain.

   Required ingredients:

   • White mushrooms: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Remove excess skin from the duck breast. Slightly score the remaining skin in a grid pattern, salt the meat side, and let it sit for a few minutes.

   Required ingredients:

   • Duck fillet: 2 pieces
   • Salt:  to taste

4. Heat the pan over low heat and place the duck meat skin-side down. When some fat renders from the skin, increase the heat. Sear until golden brown on all sides.

   Required ingredients:

   • Duck fillet: 2 pieces

5. Peel the mango, cut the sides off the pit. In the same pan used for frying the duck, melt the excess skin cut from the breasts. Fry the mango.

   Required ingredients:

   • Thai Mango: 1 piece

6. Cut boiled mushrooms into large pieces, dry with a paper towel, and fry in the same pan. Peel the baked celery and cut it into large cubes. Add it to the mushrooms along with halved garlic cloves and coarsely chopped red onion. Fry until golden brown. Finally, add a little rosemary.

   Required ingredients:

   • White mushrooms: 100 g
   • Celery root: 200 g
   • Garlic: 3 cloves
   • Red onion: 1 head
   • Rosemary: 2 sprigs

7. Cook the duck in an oven preheated to 190 degrees for 4-6 minutes. Also transfer the vegetables to a baking sheet and place them in the oven with the duck for 4 minutes.

   Required ingredients:

   • Duck fillet: 2 pieces

8. Pour honey into the pan from the duck and vegetables, heat it up, add pomegranate juice and reduce it for 4 minutes until thickened. At the end, add salt, pepper, and butter.

   Required ingredients:

   • Honey: 1 tablespoon
   • Pomegranate juice: 200 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Butter: 20 g

9. Arrange the garnish and mango beautifully on the plate, cut the duck breast in half and place it next to the garnish. Drizzle the duck with pomegranate sauce and garnish with chopped parsley, microgreens, pomegranate seeds, and pistachios.

   Required ingredients:

   • Pomegranate seeds:  to taste
   • Parsley: 5 g
   • Pistachios:  to taste