Duck breasts with port sauce and celeriac puréée recipe
Duck breasts are pan-fried until perfectly pink in the centre and served alongside celeriac purée, cavolo nero and a rich port sauce.
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Cooking tools:
- Skillet
- Mortar and pestle
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Baking sheet
- Oven
- Food processor
- Blender
- Wooden spoon
- Spoon
- Tongs
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Plate
- Mixing bowl
- Stove
Ingredients
- 2 tbsp fennel seeds
- 1 tsp black peppercorns
- 6 free-range duck breasts
- 1 tbsp salt
- Steamed cavolo nero (see Know-how) or savoy cabbage to serve
- 1kg celeriac (about 2 medium)
- 50ml whole milk
- 50ml double cream
- 40g butter
- 180ml ruby port
- 500ml fresh chicken stock
- 3 tbsp redcurrant jelly
- Finely grated zest ½ orange
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