Recipe: Duck Breast with Laurel Apples and Mashed Celery

FOR THE DUCK BREAST

two duck breasts with skin

zest of ½ organic orange

finely ground pimento and coriander, black pepper

FOR THE MASHED CELERY

1 celery root (around 500 g) nb this is celeriac in UK

zest and juice of 1 organic lemon

150 ml cream

herbal salt

ground nutmeg

FOR THE LAUREL APPLES

1 tsp black pepper corns

25 g sugar

2 red apples

25 g butter

4 tbsp freshly squeezed orange juice

4 fresh laurel leaves

salt

Allergens Highlighted in Bold

Prepare the duck breasts carefully by removing fat and the silver skin on the bottom. Cut the skin crosswise and season it with pimento, coriander, pepper and orange zest. Place the duck breasts next to each other into a Sous-vide bag and vacuum-seal the bag. Leave in your fridge for 4-8 hours to marinate well.

Peel the Celeriac, dice and spread the pieces on a baking tray.

Sprinkle with lemon juice. Steam at 100°C in the oven for around 20 minutes until the diced celery dice is soft.

Blend the celery with cream and a bit of hot water until the mash is soft. Season with herbal salt, lemon zest and nutmeg.

Place the vacuum-sealed Sous-Vide bag with the duck breasts into the oven. Steam for 35 minutes at 58°C Sous-Vide setting.

In the meantime: roast the pepper corns in a saucepan until you can smell their aroma. Cool down and grind coarsely. Wash, dry and chop apples into eighths, remove apple cores. Caramelise sugar in a non-stick saucepan until golden-brown. Reduce heat to almost zero, add butter and coarsely ground pepper. Sauté apples until they are golden brown, then add laurel leaves and orange juice. Simmer for another two minutes – the apples shouldn’t be too soft.

Remove the duck breasts from the Sous-Vide bags and gently dry the meat. Heat a non-stick saucepan and sear the duck breasts on both sides until the skin is crispy.

Season with salt and wait a bit, then cut the meat in stripes and serve with caramelised apples and mashed celery.