duck breasts with port sauce and celeriac purée

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Duck breasts with port sauce and celeriac purée

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Learn how to cook duck breasts to perfection – until pink in the centre – and serve these pan-seared beauties alongside celeriac purée, cavolo nero and a rich port sauce. It’s a stunning dinner party main.

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

For the celeriac puree

1kg celeriac (about 2 medium)

50ml whole milk

50ml double cream

40g butter

For the sauce

180ml ruby port

500ml fresh chicken stock

3 tbsp redcurrant jelly

Finely grated zest ½ orange

Directions

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Ingredients

Duck breasts with port sauce and celeriac purée

Ingredients

Directions

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