Peppered duck breast with celeriac mash and thyme
Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour. This easy recipe serves them in a creamy, peppery thyme sauce with celeriac mash.
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.olivemagazine.com.
Cooking tools:
- Spice grinder
- Fine-mesh sieve
- Saucepan
- Skillet
- Oven
- Stove
- Fork
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 125ml milk
- 500g celeriac peeled and cut into
- small pieces
- olive oil
- a squeeze lemon juice
- a small bunch parsley
- 50g black peppercorns
- 4 duck breasts skin on
- 125ml double cream
- 2 tsp thyme leaves chopped
- 2 tbsp brandy optional
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