Jul 13 2026
Restaurants›The Milling Room›Crescent Farm Duck Breast Recipe

Crescent Farm Duck Breast Recipe

Inspired by The Milling Room
Time1h
Serves2

Celery Root Puree, Shave Brussels Sprouts, Glazed Turnips,

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Ingredients

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Duck Breast

Celery Root Puree

Shaved Brussels Sprouts

Glazed Turnips

Method

Duck Breast Preparation

  1. 1

    Score the Duck Breasts

    Using a sharp knife, 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 black pepper.

  2. 2

    Cook the Duck Breasts

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

Celery Root Puree

  1. 3

    Prepare the Celery Root

    In a pot, cover the diced celery root with water and add a pinch of salt. Bring to a boil and simmer until tender, about 20 minutes.

  2. 4

    Blend the Puree

    Drain the celery root and transfer to a blender. Add heavy cream, butter, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning if necessary.

Shaved Brussels Sprouts

  1. 5

    Sauté the Brussels Sprouts

    In a skillet, heat olive oil over medium heat. Add the shaved Brussels sprouts and sauté for about 3-4 minutes until tender. Add lemon juice, salt, and pepper to taste.

Glazed Turnips

  1. 6

    Glaze the Turnips

    In a saucepan, combine turnips, butter, honey, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer until turnips are tender and glazed, about 15 minutes.

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