Fraser Valley Duck Breast recipe served on a plate, by The Courtney Room
Jun 08 2026
Restaurants›The Courtney Room›Fraser Valley Duck Breast Recipe

Fraser Valley Duck Breast Recipe

Inspired by The Courtney Room
Time1h
Serves2

Celeriac fondant, winter mushrooms, wild berry jus

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Ingredients

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Duck Breast

Celeriac Fondant

Winter Mushrooms

Wild Berry Jus

Method

Prepare Duck Breast

  1. 1

    Score the Skin

    Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

  2. 2

    Sear the Duck

    Place the duck breasts skin-side down in a cold, dry skillet over medium heat. Gradually increase the heat and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes. Remove and let rest.

Make Celeriac Fondant

  1. 3

    Prepare Celeriac

    Peel and cut the celeriac into even cylinders. In a pot, melt butter and add celeriac. Sear on all sides.

  2. 4

    Cook Celeriac

    Add vegetable stock and thyme, cover, and simmer for about 30 minutes until tender. Remove and set aside.

Sauté Winter Mushrooms

  1. 5

    Sauté Mushrooms

    In a pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add mixed mushrooms, salt, and pepper. Sauté for about 5-7 minutes until cooked through.

Prepare Wild Berry Jus

  1. 6

    Make the Jus

    In a saucepan, combine wild berries, red wine, honey, and balsamic vinegar. Simmer for about 10-15 minutes until reduced and thickened. Strain if desired.

Plate the Dish

  1. 7

    Serve

    Slice the duck breasts and arrange on a plate with celeriac fondant and sautéed mushrooms. Drizzle with wild berry jus.

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