Duck Breast with Celery Root, Mango, and Porcini Mushroom Garnish
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
3
Description
Duck breast served with a garnish of celery root, mango, and porcini mushrooms.
Ingredients
- Rabbit Fillet - 2 pieces
- Celery salt - 7.1 oz
- Porcini Mushrooms - 3.5 oz
- Mango - 1 piece
- Spanish onions - 1 head
- Garlic - 3 cloves
- Rosemary - 2 sprigs
- Olive Oil - 1 fl oz
- Honey - 1 tablespoon
- Black Pomegranate Molasses - 7 fl oz
- Butter - 0.7 oz
- Pomegranate Seeds - to taste
- Parsley - 0.2 oz
- Pistachios - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut two round pieces of celery, about 3–4 cm thick. Place them on parchment paper, season with salt and pepper, drizzle with olive oil, and place a small sprig of rosemary on each piece. Wrap the celery in foil and bake in a preheated oven at 374°F for 40–60 minutes.
Step 2
Boil the porcini mushrooms in salted water with allspice and bay leaf for 5 to 10 minutes. Then, drain them in a colander and let the water drip off.
Step 3
Trim excess skin from the duck breast. Lightly score the remaining skin in a crosshatch pattern, season the meat side with salt, and let it rest for a few minutes.
Step 4
Heat a skillet over low heat and place the duck meat skin-side down. Once some fat has rendered from the skin, increase the heat. Sear until golden brown on all sides.
Step 5
Peel the mango and cut the sides off the pit. In the same skillet used to cook the duck, render the excess skin trimmed from the breasts. Sauté the mango.
Step 6
Cut the boiled mushrooms into large pieces, pat them dry with a paper towel, and sauté them in the same pan. Peel the roasted celery and cut it into large cubes. Add it to the mushrooms, along with halved garlic cloves and coarsely chopped red onion. Sauté until golden brown. Finally, add a bit of rosemary.
Step 7
Cook the duck in an oven preheated to 374°F for 4 to 6 minutes. Also transfer the vegetables to a baking tray and place them in the oven alongside the duck for 4 minutes.
Step 8
In a skillet that was used for duck and vegetables, pour in the honey and heat it up. Add the pomegranate juice and reduce it for 4 minutes until it thickens. At the end, add salt, pepper, and butter.
Step 9
Arrange the side dish and mango beautifully on a plate, cut the duck breast in half and place it next to the side dish. Drizzle the duck with pomegranate sauce and garnish the side dish with chopped parsley, microgreens, pomegranate seeds, and pistachios.
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