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.