Duck breast with celery puree and berries
2 servings
50 minutes
Duck breast with celery puree and berries is an exquisite dish of French cuisine that delights with a harmonious combination of tender meat, airy puree, and vibrant berry notes. The duck, roasted to a golden crust, retains its juiciness inside, while the creamy celery root puree adds softness and velvety flavor. The cranberry sauce introduces sweet-sour tones that balance the richness of the dish. Truffle oil adds an exquisite aroma, making it a true gastronomic symphony. The dish is not only pleasant to taste but also looks impressive thanks to fresh berries and greens, turning the meal into a true aesthetic pleasure. Perfect for special occasions or a romantic dinner.
1
We'll make puree from celery root by cleaning the celery and boiling it until tender in milk and cream, then adding butter and salt, and blending it in a food processor until smooth.
- Celeriac: 300 g
- Milk: 500 ml
- Cream 30% fat: 500 ml
- Butter: 40 g
- Salt: 4 g
2
In a hot pan, sear the duck breast skin-side down first, then on the other side, and finish cooking in the oven to the desired doneness.
- Duck breast: 200 g
3
Mix the cranberries with sugar and blend until it becomes a sauce.
- Cranberry: 50 g
- Sugar: 10 g
4
We serve the dish on a plate with berries, greens, and arrange the puree and duck.
- Blackberry: 10 g
- Raspberry: 10 g
- Blueberry (highbush): 10 g
- Fig: 30 g
- Fresh mint: 2 g
- Beet greens (leaves): 2 g
