Duck breast with celery root, mango and porcini mushrooms
3 servings
60 minutes
Duck breast with a garnish of celery root, mango, and white mushrooms is an exquisite dish of Chinese cuisine that combines the noble taste of duck with delicate and aromatic ingredients. Historically, duck holds a special place in Chinese traditions, symbolizing abundance and prosperity. In this recipe, it acquires a crispy golden crust while its juiciness is complemented by caramelized mango, roasted celery, and sautéed white mushrooms. Pomegranate sauce adds a subtle tartness to the dish, while pistachios and microgreens complete the composition by adding texture and freshness. The perfect combination of flavors makes this dish not only a gastronomic delight but also a culinary masterpiece worthy of a festive table.
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.
- Celeriac: 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.
- Porcini 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.
- 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.
- 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.
- Thai mango (nam dok mai): 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.
- Porcini mushrooms: 100 g
- Celeriac: 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.
- 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.
- 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.
- Pomegranate seeds (arils): to taste
- Parsley: 5 g
- Pistachios: to taste
