Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper, then sprinkle with fresh thyme. Let marinate for at least 1 hour.

Cook the Duck Breasts

In a hot skillet, place the duck breasts skin-side down without any oil. Cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes. Remove from heat and let rest.

Confit Duck Terrine

Prepare the Confit

In a saucepan, melt the duck fat over low heat. Add the duck legs, shallots, garlic, bay leaves, and thyme. Cook gently for 2-3 hours until the duck is tender and falling off the bone. Remove the duck and shred.

Assemble the Terrine

Layer the shredded duck in a terrine mold. Pour some of the fat over the top to seal. Chill in the refrigerator until set.

Celeriac Puree

Cook the Celeriac

Peel and dice the celeriac. Boil in salted water until tender. Drain and transfer to a blender.

Blend the Puree

Add butter and cream to the blender with the celeriac. Blend until smooth. Season to taste with salt.

Coriander Crust

Prepare the Crust

Toast coriander seeds in a dry skillet until fragrant. Grind to a powder and mix with breadcrumbs. Coat the duck breasts in the coriander crust.

Plating

Plate the Dish

Slice the duck breasts and place on a plate. Add a dollop of celeriac puree, a few blackberries, and kohlrabi slices. Drizzle with Dijon mustard.