Duck Breast with Orange Confiture
Duck breast with orange confiture is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 duck breast fillets (about 180 g each)
- 1 knollensellerie (celery root)
- 1 celery stalk
- 50 ml Vegetable broth
- 50 ml port wine
- 1 small glass orange marmalade
- 3 tsp sesame oil
- 100 g butter
- Salt
- Pepper
Instructions
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1.
Remove tendons from the duck breast and lightly score the skin in a cross pattern; season both sides with salt and pepper, then sear the skin side crisp in hot oil over medium heat. Flip the breast and briefly sear the meat side.
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2.
Place the duck breasts on a rack and finish cooking at 80 °C convection (about 25 minutes). Peel and cut the celery into cubes or sticks; set aside some for garnish. Sauté in butter, pour in vegetable broth, steam until tender. Season with salt, pepper, and nutmeg, bind the juices with a bit of butter, then puree.
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3.
Briefly brown the duck breasts again in butter, slice them open. Warm the orange confiture in the pan, thin it with a splash of wine. Plate the duck breast with purée and confiture on four dishes, garnish with fresh celery, and serve.
