Duck with Celery and Jerusalem Artichoke Purée

Ingredients

• Duck Breast 20 oz
• Coriander essential oil 0 oz
• Bay leaf 2 pieces
• Cinnamon 1 piece
• Allspice berries 0 oz
• Parsley 2 sprigs
• Garlic 4 cloves
• Thyme 3 sprigs
• Celery salt 5 oz
• Jerusalem Artichoke 5 oz
• 33% Cream 5 fl oz
• Onion 0 oz
• Dry White Wine 0 fl oz
• Chicken Broth 5 fl oz
• Demi-Glace Sauce 0 oz
• Butter 0 oz
• Vegetable Oil 0 fl oz
• Oranges 1 piece
• Blue Cheese to taste
• Pistachios to taste
• Raspberry leaves to taste
• Salt to taste
• Sugar to taste

Step-by-Step Guide

Step 1

Start preparing the dish 6 hours before serving. Prepare the marinade for the duck. Toast coriander, cinnamon (breaking the stick into pieces), and allspice in a dry skillet. In 500 ml of water, add the spices, 20 grams of sugar, 30 grams of salt, crushed garlic cloves, bay leaf, and 2–3 sprigs of thyme and parsley. Submerge the duck in this mixture and let it marinate for 6 hours.

Step 2

Peel the Jerusalem artichoke, celery, and onion, and cut them into small cubes. Sauté the onion in a saucepan with vegetable oil until golden brown.

Step 3

Add the Jerusalem artichoke, celery, and a sprig of thyme torn into segments.

Step 4

Pour in the wine and let it reduce by half.

Step 5

Gradually pour in 100–200 ml of broth in several batches, allowing it to come to a boil and absorb into the vegetables each time, aiming for the right consistency — the mixture should be something between a stew and a soup. Simmer the vegetables in the broth until tender.

Step 6

Add the cream, bring to a boil, and then remove from heat.

Step 7

Blend the contents of the saucepan into a puree using an immersion blender, then pass it through a fine sieve for added smoothness.

Step 8

Place the duck breast skin side up on a cutting board and make frequent perpendicular scores in the skin (without cutting into the meat).

Step 9

Place the skillet over low heat, add a sprig of thyme, and lay the duck skin-side down.

Step 10

Sear the duck skin-side down for 3–4 minutes until the fat renders and the skin becomes crispy like chips. Then, flip the duck and sear the meat side for about 1 minute, no longer. Finish cooking the duck in a preheated oven at 355°F for 7–8 minutes.

Step 11

Meanwhile, prepare the sauce. In 500 ml of water, dissolve 50 grams of demi-glace powder and simmer for 2 minutes. Then, in the same pan where the duck was cooked, pour in the resulting mixture, scraping the bottom with a spatula to collect all the bits stuck to the pan, and reduce the broth by about a third.

Step 12

Add the butter, stir vigorously, and reduce the heat to low. Once the sauce thickens slightly, taste it and add salt and sugar to your liking. If the sauce is too thick, you can thin it out with broth or water.

Step 13

Remove the cooked duck from the oven, wrap it in foil, and let it rest for 2 minutes. Heat the vegetable puree. Cut segments from the orange.

Step 14

To serve with the duck, trim the edges, cut it in half, and place it on a plate spread with vegetable puree. Garnish with segments of orange.

Step 15

Warm the sauce and pour it over the duck.

Step 16

Sprinkle the duck with cheese crumbs, then top with freeze-dried or fresh raspberries, crushed pistachios, and garnish with herbs.