Seared Duck Breast Recipe
celery root purée, yuzu poached pear, radicchio, black pepper
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Ingredients
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Duck Breast
Celery Root Purée
Yuzu Poached Pear
Radicchio Salad
Method
Duck Breast
- 1
Prepare the Duck Breast
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
- 2
Sear the Duck Breast
Heat a skillet over medium heat. Place the duck breasts skin-side down in the skillet without adding oil. Sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for another 4-5 minutes for medium-rare. Remove from the skillet and let rest.
Celery Root Purée
- 3
Cook the Celery Root
In a large pot, cover the diced celery root with water and bring to a boil. Cook for about 20-25 minutes until tender.
- 4
Blend the Purée
Drain the celery root and transfer it to a blender. Add heavy cream, butter, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Yuzu Poached Pear
- 5
- 6
Poach the Pears
Add the sliced pears to the simmering liquid and poach for about 10-15 minutes until tender. Remove from the heat and let cool in the liquid.
