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Orange and Soy Duck with celeriac purée
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Serves: 2
Ingredients
- 1 orange, juice
- 1 tbsp reduced salt soy sauce
- 1 tsp clear honey
- 2 Gressingham Duck Breasts
- 1 tbsp olive oil
- 300 g frozen Cooks’ Ingredients Diced Celeriac
- 1 clove garlic, roughly chopped
- 100 ml whole milk
- 200 g Savoy cabbage, shredded
Method
- Preheat the oven to 180 °C, gas mark 4. Mix the orange juice, soy sauce and honey in a bowl to make a dressing. Score the skin on the duck breasts and season all over. Heat a frying pan over a medium-high heat and, without adding any oil, cook the duck, skin-side down, for 5 minutes until golden. Turn over and sear the flesh for 1 minute. Transfer, skin-side up, to a baking tray. Drain the fat from the pan, then add the orange dressing. Bubble for 1 minute, then spoon the dressing over the duck. Roast for 15 minutes, until the duck is fully cooked with no pink meat and its juices run clear. Set aside to rest for 5 minutes.
- Meanwhile, heat 1⁄2 tbsp oil in a medium saucepan. Add the celeriac and garlic along with a pinch of salt. Sweat for 5 minutes, then add the milk and simmer gently for 10 minutes or until the celeriac is soft. Season and use a blender to purée, loosening with 2-3 tbsp just-boiled water if needed; set aside until ready to serve.
- Wipe out the frying pan and return to the heat with the remaining 1⁄2 tbsp oil. Add the cabbage, 2 tbsp water and another pinch of salt. Cook over a medium heat, tossing regularly, for 5-6 minutes, until tender. Slice the duck then serve with the celeriac purée, cabbage, and the orange and soy juices from the duck spooned over.
Waste not
Keeping diced celeriac in the freezer means you only use as much as you need. Add a handful to your favourite soup, stew or gratin, or roast with herbs and garlic for serving with a Sunday joint.
Source: https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/o/orange-soy-duck.html
