Roast duck with celeriac and roast garlic puree
Mild in flavour and tender in texture, white duck is the perfect breed for the novice duck cook.
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- 500g celeriac, peeled and cut into quarters
- 100g butter
- Salt and pepper
- 1 bulb of garlic
- 6 duck breasts, skin on
Cook the celeriac by simmering pieces in water until softened.
Drain and pulse in food processor with butter. Adjust seasoning.
Roast garlic bulb whole until cloves have lost their firmness but have not turned to a puree.
Peel cloves, cut into chunks and fold through puree.
Preheat the oven to 220C.
Sprinkle duck breast skin with salt.
Heat heavy skillet and fry breasts skin-side down on medium heat for a few minutes.
This will crisp the skin as well as removing most of the fat.
Discard fat and, keeping the duck pieces skin-side down on skillet, place in oven for about 6-8 minutes, depending on size.
Rest for 5 minutes after removing from the oven. Serve sliced or whole with puree.