Duck with Celeriac and Truffle Granola Recipe
This elegant duck breast recipe combines a bounty of seasonal flavours; salt-baked celeriac, earthy mushroom ketchup and a savoury truffle granola which is brought together with a honey sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Saucepan
- Stove
- Refrigerator
Ingredients
- 50g of hazelnuts
- 25g of truffle oil
- 90g of honey
- 175g of porridge oats
- 40g of butter, melted
- 75g of mirepoix, (carrot, onion, leek and garlic, diced)
- 250g of honey
- 5 cloves
- 1l chicken stock
- 250g of butter
- 1 celeriac
- 10g of thyme
- olive oil
- sea salt
- 25g of onion, diced
- 125g of chestnut mushrooms, sliced
- 125g of king oyster mushroom, sliced
- 30g of malt vinegar
- 1 tbsp of brown sugar
- 1/4 tsp mace
- 1/4 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1 tbsp of Worcestershire sauce
- 3g of lemon juice
- 3 black garlic cloves
- 30g of sunflower oil
- 4 duck breasts
- 4 button mushrooms, finely sliced
- 3 sprigs of chervil
- truffle, finely sliced (optional)
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