Duck breasts with port sauce and celeriac purée
- February 2015
- Serves 6
- Hands-on time 1 hour, simmering time 1 hour, plus resting
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.
Looking for something else? Take a look at lots more of our duck recipes, here.
- 27.6g (10.6g saturated)
- 12.7g (11.6g sugars)
Make the celeriac purée in advance and either keep covered in the fridge for up to 3 days or freeze for 1 month.
The gravy will keep in the fridge for 5 days or in the freezer for 1 month.
Prep and fry the duck breasts, then keep covered in the fridge overnight. Bring to room temperature before finishing them in the oven.
Cavolo nero is a variety of cabbage with long, dark, loose and bobbly leaves. It originated in Tuscany and is now being grown in Lincolnshire. It translates as ‘black cabbage’.
A rounded, ripe red wine from the same region as port: Portugal’s Douro Valley.
Rate & review