Duck breast with orange glaze, celeriac and sage gratin Recipe · Gressingham
A classic dish made with thinly sliced vegetables. This duck breast with orange glaze, celeriac and sage gratin serves 4.
Ingredients
- 4 Gressingham Duck breasts
- 500ml double cream
- 100g salted butter
- 3 sprigs rosemary
- 3 garlic cloves
- 1 celeriac, peeled and thinly sliced
- 1 swede, peeled and thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 parsnips, peeled and thinly sliced
- 12 sage leaves
- 30g Parmesan, grated
- 1 tbsp orange marmalade
- 1 tbsp honey
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