Duck on Waldorf Salad

Ingredients

• 2 duck breast fillets (about 300 g)
• Salt
• Pepper (freshly ground)
• 2 Apples
• 350 g celery root
• 60 g walnut kernels
• 50 g dried apricots
• 100 g mayonnaise
• 2 tbsp heavy cream
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heating.

2. 2.

   Rinse the duck breasts, pat dry and season with salt and pepper. In a hot pan, sear the skin side for about 5 minutes until golden brown. Flip and briefly sear the flesh side. Place on a rack in the oven (fat drips into a pan below) and cook for about 35 minutes to medium-rare.

3. 3.

   Peel the apples and celery root; quarter the apples, remove seeds, and cut both into fine strips or grate. Chop the walnuts and apricots. Whisk mayonnaise with cream and lemon juice, then fold in the celery, apple, apricots, and nuts. Season with salt and pepper to taste.

4. 4.

   Remove the duck from the oven, let rest briefly, slice, and arrange on plates with the salad.

5. 5.

   Serve with Cumberland sauce if desired.