Duck breast on roasted celeriac puree with fresh blueberry sauce

Name: Duck breast on roasted celeriac puree with fresh blueberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 4 small or 2 large duck breasts; For the sauce:; 400 g frozen blueberries; Juice of 1 orange; Black pepper; 1 tbsp cider vinegar; For the puree:; 1 large celeriac (800 g peeled); 1 onion; 2 cloves of look; 3 tbsp olive oil; Pezo; 600 ml of hot chicken broth; Knob; Sixthe of 1 Citroen

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30min

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This is a party! They taste and colors ... Do you want to get started with this duck breast with celeriac puree? Discover the recipe here!

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Ingredients

What do you need?

Quantity: 4P

4 small or 2 large duck breasts

For the sauce:
400 g frozen blueberries
Juice of 1 orange
Black pepper
1 tbsp cider vinegar

For the puree:
1 large celeriac (800 g peeled)
1 onion
2 cloves of look
3 tbsp olive oil
Pezo
600 ml of hot chicken broth
Knob
Sixthe of 1 Citroen

4 small or 2 large duck breasts

For the sauce:
400 g frozen blueberries
Juice of 1 orange
Black pepper
1 tbsp cider vinegar

For the puree:
1 large celeriac (800 g peeled)
1 onion
2 cloves of look
3 tbsp olive oil
Pezo
600 ml of hot chicken broth
Knob
Sixthe of 1 Citroen

Preparation method

How do you make this?

Peel the celeriac and cut into pieces of 3 to 4 cm.

Finely chop the garlic and onion, mix everything with salt and pepper and oil under each other and place on a baking sheet with baking paper.

Let roast at 180 ° C for 30 minutes until the celeriac is cooked.

Mix with the broth and the knob of butter. Rasp the sixte over it.

Put all the ingredients for the sauce in a saucepan and let it boil.

If you want a thicker sauce, you can possibly bind with some cornflour.

Make incisions in the fat edge of the duck breast fillets and place them in a warm pan.

The fat will melt. Leave them at least 2 to 3 minutes on the fat side to continue cooking. The pan may not be too hot, otherwise it will burn quickly.

Then turn the duck breasts on the meat side and bake 2 minutes further. Then place them on a kitchen paper and let it rest for 5 minutes before cutting. Keep them warm in the oven at 40 ° C.

Cut the meat into slices and serve with the sauce and the puree.

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