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Duck With Celeriac Puree, Roasted Fennel and Apple
Recipe by Jamie Fleming
Try Jamie Fleming's Duck With Celeriac Puree, Roasted Fennel and Apple today!
- Steps
- Ingredients
Steps
- Preheat oven to 180°C
- Break down the duck to 2 breasts, 2 wings, 2 marylands, the neck and the carcass. Cut the neck, wings and the carcass into 3cm pieces. Set the duck breast aside in the fridge but remove from the fridge 30 minutes before cooking.
- Place chopped off-cuts into a flame proof roasting pan with oil on a medium heat Cook for 10minutes until starting to caramelise and golden brown.
- Add onion and continue to cook for another 5 minutes, until translucent.
- Remove the ends from the fennel and halve fennel lengthways, then roughly chop one half - reserve the remaining fennel half and ends for the roast fennel.
- Add to the chopped fennel to the roasting pan along with the celery and carrot. Toss for 2 minutes and then place pan into the oven and roast for 30 minutes.
- After 30 minutes, remove the excess fat from the roasting pan. Deglaze the pan on a medium heat with 200ml of the orange juice, scraping the bottom of the pan to pick up all of the beautiful roasted bits.
- Once reduced, add 400ml water and then continue to reduce on a medium-high heat for 15 minutes to draw out as much flavour from the ingredients as possible.
- Once the sauce is deep in colour and is thick enough to coat the back of the spoon, strain to remove the vegetable and duck pieces. Return the strained liquid to the pan and add a splash of fresh lemon juice and a little more fresh orange juice. Gradually whisk in the cold butter until glossy and emulsified. Adjust seasoning and set aside.
- Meanwhile, make the Celeriac Puree. Peel and remove the woody outside parts of the celeriac. Cut into the celeriac lengthways into 8 pieces, then roughly slice into thin lengths. Place into a saucepan with milk, cinnamon stick, a pinch of salt and half the butter. On a medium heat, bring to a simmer and allow to cook until soft, approximately 20 minutes.
- Once celeriac is tender, transfer with the milk into blender. Add the remaining butter and blitz for 2 minutes until smooth. Check for seasoning and set aside.
- For the Roast Fennel, slice the remaining half fennel into 6 wedges and season generously with salt. Add to a medium oven-proof frypan on a medium-high heat with oil. Cook for 5 minutes until starting to caramelise. Turn the fennel and continue caramelising each side. Deglaze with orange juice.
- Remove fronds from the fennel tops and reserve for a garnish. Add the fennel top offcuts, honey, cinnamon stick and 2-3 tablespoons of water to the pan. Place into oven for 10 minutes until a knife pierces through easily. Remove from oven, baste with the pan juices. Set aside.
- To cook the duck breast, bring to room temperature and score the skin of the duck, lightly in a crosshatch pattern. Season with salt and then place the breasts into an oven-proof frypan over a medium heat, skin side down. Allow the fat to start to render and keep it there until you can hear it start to slightly sizzle, approximately 7 minutes. Continue cooking until you have nice colouration on the skin and the fat is rendered. Remove excess fat from the pan.
- Place the breasts, still skin side down in the oven and roast for about 4-6 minutes or until the internal temperature reads around 57°C. Remove from oven and allow to rest, skin side up, for 5 minutes - the temperature should rise to around 60°C.
- To serve, add the celeriac puree just on the left side of centre, down the plate. Place wedges of roasted fennel on the puree. Garnish with freshly sliced rounds of Granny Smith apple, fresh orange segments and reserved fennel tops.
- Slice the duck lengthways and place 2 halves opposite the puree. Dress with sauce.
