Medium Cooked Duck Breast with Celery Root Puree

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

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 on both sides.

4. 4

   Place the duck breasts skin-side down in a cold, oven-safe skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is golden brown and crispy.

5. 5

   Flip the duck breasts and sear the other side for 1-2 minutes.

6. 6

   Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium doneness.

7. 7

   Remove the duck breasts from the oven and let them rest for 5 minutes before slicing.

8. 8

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

9. 9

   In a pot, add the celery root and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

10. 10

    Drain the celery root and return it to the pot.

11. 11

    Add the milk and butter to the pot with the celery root. Use a hand blender or potato masher to puree until smooth.

12. 12

    Season the celery root puree with salt and pepper to taste.

13. 13

    Serve the sliced duck breast over the celery root puree.