Pan Roasted Duck Breast Recipe

Prepare the Duck Breast

Preheat your oven to 400°F (200°C). Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with salt, pepper, and fresh herbs.

Sear the Duck

In a cold oven-safe skillet, place the duck breasts skin side down. Turn the heat to medium-high and sear until the skin is crispy and golden brown, about 6-8 minutes. Flip the duck breasts over and transfer the skillet to the preheated oven. Roast for about 8-10 minutes for medium-rare.

Prepare the Celery Root Puree

Peel and chop the celery root into chunks. Boil in salted water until tender, about 20 minutes. Drain and blend with 2 tablespoons of butter until smooth. Season with salt and pepper to taste.

Cook the Gnocchi

In a separate pot, bring salted water to a boil. Add the gnocchi and cook until they float, about 2-3 minutes. Drain and set aside.

Sauté the Mushrooms

In a pan, melt 2 tablespoons of butter over medium heat. Add the seasonal mushrooms and sauté until browned and cooked through, about 5-7 minutes. Season with salt and pepper.

Make the Red Wine Demi

In a saucepan, combine the red wine and chicken stock. Bring to a boil and reduce to a simmer until reduced by half and slightly thickened, about 15 minutes.

Finish the Dish

Remove the duck from the oven and let it rest for 5 minutes. Slice the duck breasts. In the same pan as the mushrooms, add the cooked gnocchi and toss to coat. Plate the celery root puree, top with sliced duck, sautéed mushrooms, and gnocchi. Drizzle with red wine demi and add confit cipollini onions on top.