Duck Breast with Baked Celeriac and Apple Sauce

4 servings

Ingredients:

• 1 celeriac

• 2 large duck breasts

• Salt

• 4 shallots

• 2 cloves of garlic

• Duck trimmings

• Oil for cooking

• 1 cinnamon stick

• 1 star anise

• 2 cloves

• 0.5 orange, with peel

• 1 apple

• 4 dl (1.7 cups) dry cider

• 4 dl (1.7 cups) good-quality stock

• 1 apple

• 2 plums

• 2 tbsp butter for cooking

• 1 tbsp fresh parsley, chopped

Instructions:

1. Trim and wash the celeriac, leaving the skin on. Bake for about 1 hour at 180°C / 360°F.

2. Trim the duck breasts, score the skin, season well with salt. Cook skin-side down in a medium-hot pan until skin is golden and crispy. Finish in the oven at 180°C / 360°F for about 6 minutes. Let rest for 10 minutes.

3. Peel and dice shallots and garlic. Brown duck trimmings in oil, add spices, shallots, and garlic. Cut apple and orange into pieces, add to the pan, toss and add cider and stock. Cook for about 10 minutes, strain into a saucepan.

4. Dice apple and plums. Sauté celeriac flesh in butter until golden, season with salt and chopped parsley. Bring sauce to a boil, add diced apple and plums.

5. Slice duck breast, plate with celeriac and duck breast, pour sauce over, garnish with parsley.