Holiday inspired pan fried duck with celeriac mash and fig sauce

Introduce

Chef :

Kate Carless

Holiday inspired pan fried duck with celeriac mash and fig sauce

When I was growing up we used to holiday every year at my uncles house in the south of France. Families would take turn to cook each night and one of my aunt’s signature dishes was duck with celeriac. I remember my first taste of the celeriac at 5/6 years old. I’d never had it before but loved it. This is my take on the family favourite - it evokes some very fond memories for me. I used the the leftover mash to make croquettes the following day. You’ll find them in my recipes. #mycookbook #dinnerparty

Ingredient

1/2

a celeriac

big potatoes (I used Maris piper)

1-2 tbsp

creme fraiche

Half

a tsp nutmeg

to taste

Salt and pepper

x duck breasts

garlic cloves bashed / skin on

sprigs

Thyme

ripe figs

1 tsp

sugar

2 tsp

fig jam/chutney

Cooking instructions

* Step 1

Chop the celeriac and potatoes and add them to a pot of cold water. Season with salt and bring to the boil. Then reduce the heat and simmer until soft.

* Step 2

Once cooked, strain the vegetables and mash. Add the creme fraiche and finely grated nutmeg and keep mashing until smooth. Season and put in a warm oven.

* Step 3

Prepare the duck - score the skin, season on both sides and then place the duck skin side down on a hot non-stick pan over a medium heat. Cook for 15 - 18 minutes. After about two or three minutes add the Garlic and thyme

* Step 4

Meanwhile prepare your sauce. Finely chop the figs and add to a pan with a little olive oil. Fry for 2 mins. Turn up the heat and add a good lug of red wine and allow to reduce. Then add a little sugar, the chutney and a dash of balsamic vinegar. Reduce the heat and allow to cook. Add water as you go to keep it saucey. Cook for about 10 minutes.