Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Spiced Cherry Gastrique & Celeriac Silk

An elevated French classic featuring crispy-skinned Moulard duck breast, velvet celeriac purée, sweet-and-sour cherry gastrique, and delicate sunchoke crisp garnishes.

Ingredients

Cooking Instructions

1. 01

   Prepare the Celeriac Silk: In a saucepan, combine diced celeriac, whole milk, heavy cream, and a pinch of salt. Bring to a gentle simmer over medium heat and cook for 18-20 minutes until celeriac is completely tender.

2. 02

   Strain the celeriac, reserving the warm cooking liquid. Transfer celeriac to a high-speed blender with 2 tbsp of cold butter and a splash of reserved liquid. Puree on high until silky smooth. Pass through a fine chinois strainer, adjust seasoning with sea salt, and keep warm.

3. 03

   Prepare the Sunchoke Crisps: Heat neutral oil in a small saucepan to 325°F (165°C). Fry the paper-thin sunchoke slices for 2-3 minutes until golden and crisp. Drain on paper towels and dust immediately with flaky sea salt.

4. 04

   Create the Cherry Gastrique: In a small saucepan, combine sugar and 1 tbsp water over medium heat. Cook without stirring until a deep amber caramel forms (about 4-5 minutes). Deglaze carefully with red wine vinegar, stirring until dissolved.

5. 05

   Add halved cherries, rich stock, and thyme sprigs to the caramel base. Simmer for 10-12 minutes until reduced to a glossy, syrupy glaze. Swirl in 1 tbsp cold butter off the heat and discard thyme sprigs.

6. 06

   Cook the Duck: Dry duck breasts thoroughly. Score skin in a tight diamond pattern without piercing meat. Season both sides generously with salt and pepper. Place skin-side down in a cold stainless steel or cast-iron skillet.

7. 07

   Set heat to medium-low and slowly render the skin fat for 10-12 minutes, pouring off rendered fat periodically, until skin is deeply browned and ultra-crisp. Flip breasts and cook for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare.

8. 08

   Rest the duck on a warm cutting board for 8-10 minutes. Slice diagonally into thin ribbons.

9. 09

   Plating: Swoosh a generous spoon of warm Celeriac Silk across heated ceramic plates. Fan out sliced duck breast alongside. Spoon warm Cherry Gastrique over duck and finish with crispy sunchoke chips and fresh thyme leaves.