Restaurants›The Guild›Pan-seared Duck Breast Recipe

Pan-seared Duck Breast Recipe

Inspired by The Guild
Time1h
Serves2

celeriac purée, Brussels sprouts, orange, berry sauce

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Ingredients

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Duck Breast

Celeriac Purée

Brussels Sprouts

Orange Berry Sauce

Method

Pan-seared Duck Breast

1

Prepare Duck Breasts

Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.

2

Sear Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is golden brown and crispy, about 6-8 minutes. Flip and cook for an additional 4-5 minutes for medium rare. Remove from skillet and let rest.

Celeriac Purée

3

Cook Celeriac

In a pot, cover diced celeriac with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain.

4

Blend Purée

In a blender, combine cooked celeriac, butter, heavy cream, salt, and white pepper. Blend until smooth and creamy.

Brussels Sprouts

5

Sauté Brussels Sprouts

In a skillet, heat olive oil over medium heat. Add Brussels sprouts and garlic, cooking until sprouts are golden and tender, about 8-10 minutes. Season with salt and black pepper.

Orange Berry Sauce

6

Make Sauce

In a small saucepan, combine orange juice, mixed berries, honey, and water. Bring to a simmer. Mix cornstarch with a little water to create a slurry. Add to the saucepan and stir until thickened, about 2-3 minutes.