Step-by-Step Guide to Make Favorite Holiday inspired pan fried duck with celeriac mash and fig sauce

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, holiday inspired pan fried duck with celeriac mash and fig sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can have holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

1. Take The celeriac mash
2. Make ready 1/2 a celeriac
3. Prepare 2 big potatoes (I used Maris piper)
4. Prepare 1-2 tbsp creme fraiche
5. Prepare Half a tsp nutmeg
6. Make ready to taste Salt and pepper
7. Take The duck
8. Prepare 2 x duck breasts
9. Make ready 2 garlic cloves bashed / skin on
10. Prepare sprigs Thyme
11. Make ready Seasoning
12. Get The sauce
13. Get 4 ripe figs
14. Take 1 tsp sugar
15. Take Good splash balsamic vinegar
16. Take Good splash red wine
17. Take 2 tsp fig jam/chutney
18. Prepare Water

Steps to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

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.
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.
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
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.
5. After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side.
6. Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm.
7. Slice the duck (it should be pink) and serve.

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