Duck Breast with Celery Root Puree and Beetroot Garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.

3. 3

   Season the duck breasts with salt and pepper.

4. 4

   Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook until the skin is crispy and golden brown, about 6-8 minutes.

5. 5

   Flip the duck breasts and sear the other side for 2 minutes.

6. 6

   Transfer the duck breasts to a baking dish and finish cooking in the oven for 8-10 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

7. 7

   While the duck is cooking, peel and chop the celery root into small cubes.

8. 8

   Boil the celery root in salted water until tender, about 15-20 minutes.

9. 9

   Drain the celery root and puree it in a blender or food processor until smooth. Season with salt and pepper to taste.

10. 10

    Peel and thinly slice the beetroots. Steep them in hibiscus tea for 10 minutes to infuse flavor.

11. 11

    Heat the demi glace sauce in a small saucepan over low heat.

12. 12

    To serve, spread a generous spoonful of celery root puree on each plate.

13. 13

    Slice the duck breasts and arrange them on top of the puree.

14. 14

    Garnish with beetroot slices and micro greens.

15. 15

    Drizzle the demi glace sauce over the duck and serve immediately.