Pan Seared La Belle Farm Magret Duck Breast Recipe
Celeriac Purée | Brussels Sprouts Chips | Farro | Lime Leaf Candlenut & Foie Gras Sauce
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Ingredients
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Duck Breast
Celeriac Purée
Brussels Sprouts Chips
Farro
Lime Leaf Candlenut & Foie Gras Sauce
Method
Duck Breast Preparation
- 1
Prepare the Duck Breast
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season with salt and black pepper.
- 2
Cook Duck Breast
In a cold skillet, place the duck breast skin-side down and turn the heat to medium. Cook for about 6-8 minutes until the skin is crispy.
- 3
Finish Cooking
Flip the duck breast and cook for another 4-5 minutes until desired doneness. Remove from skillet and let rest.
Celeriac Purée
- 4
Boil Celeriac
In a pot, cover celeriac with water and boil until tender, about 15-20 minutes.
- 5
Make Purée
Drain and return to the pot. Add butter, heavy cream, salt, and white pepper. Blend until smooth.
Brussels Sprouts Chips
- 6
Prepare Brussels Sprouts
Preheat oven to 180°C (350°F). Toss Brussels sprouts with olive oil and salt.
- 7
Bake Chips
Spread on a baking sheet and roast for 15-20 minutes until crispy.
Farro
- 8
Cook Farro
In a saucepan, combine farro, vegetable broth, and salt. Bring to a boil.
- 9
Finish Farro
Reduce heat and simmer for about 25 minutes until tender. Drain any excess liquid.
Lime Leaf Candlenut & Foie Gras Sauce
- 10
Prepare Sauce Base
In a saucepan, melt foie gras over low heat. Add candlenuts and lime leaves, stirring for 2-3 minutes.
- 11
Finish Sauce
Add chicken stock and simmer for 10 minutes. Season with salt and black pepper.