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Before you jump to Holiday inspired pan fried duck with celeriac mash and fig sauce recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we cannot change things for the better without everyone's active involvement. Each and every family should start generating changes that are environmentally friendly and they should do this soon. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.
You may well prefer cooking food with your oven, but using a microwave instead will cost you way less money. When you find out it will take 75% more energy to cook in the oven, chances are you'll look for more ways to use the microwave. Countertop appliances will boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. Many individuals incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is particularly economical when it's full before a cycle is commenced. Preserve even more money by air drying and also cool drying your dishes instead of heat drying them.
The kitchen alone provides you with many small means by which energy and money can be saved. It is quite easy to live green, of course. Mostly, all it will take is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to holiday inspired pan fried duck with celeriac mash and fig sauce recipe. You can have holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Provide of The celeriac mash.
- Provide 1/2 of a celeriac.
- Prepare 2 of big potatoes (I used Maris piper).
- You need 1-2 tbsp of creme fraiche.
- Prepare Half of a tsp nutmeg.
- Get to taste of Salt and pepper.
- You need of The duck.
- Prepare 2 of x duck breasts.
- Get 2 of garlic cloves bashed / skin on.
- Take sprigs of Thyme.
- Take of Seasoning.
- You need of The sauce.
- Get 4 of ripe figs.
- Get 1 tsp of sugar.
- Take of Good splash balsamic vinegar.
- Use of Good splash red wine.
- Prepare 2 tsp of fig jam/chutney.
- Get of Water.
Instructions to make Holiday inspired pan fried duck with celeriac mash and fig sauce:
- Chop the celeriac and potatoes and add them to a pot of cold water. Season with salt and bring to the boil. Then reduce the heat and simmer until soft..
- Once cooked, strain the vegetables and mash. Add the creme fraiche and finely grated nutmeg and keep mashing until smooth. Season and put in a warm oven..
- Prepare the duck - score the skin, season on both sides and then place the duck skin side down on a hot non-stick pan over a medium heat. Cook for 15 - 18 minutes. After about two or three minutes add the Garlic and thyme.
- Meanwhile prepare your sauce. Finely chop the figs and add to a pan with a little olive oil. Fry for 2 mins. Turn up the heat and add a good lug of red wine and allow to reduce. Then add a little sugar, the chutney and a dash of balsamic vinegar. Reduce the heat and allow to cook. Add water as you go to keep it saucey. Cook for about 10 minutes..
- After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side..
- Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm..
- Slice the duck (it should be pink) and serve..
Pre-heat a ribbed griddle or heavy-bottomed frying pan. This recipe for Duck Magret with Port Sauce and Celeriac is delcious as well as the perfect post-workout meal. Duck Magret with Port Sauce and Celeriac. Save the celeriac trimmings for the mash. Place the celery segments in a large saucepan.
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