Duck breast with orange glaze, celeriac and sage gratin
A classic dish, a mandolin is very useful here to slice the vegetables
- 4 Gressingham Duck breasts
- 500ml double cream
- 100g salted butter
- 3 sprigs rosemary
- 3 garlic cloves
- 1 celeriac, peeled and thinly sliced
- 1 swede, peeled and thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 parsnips, peeled and thinly sliced
- 12 sage leaves
- 30g Parmesan, grated
For the glaze
- 1 tbsp orange marmalade
- 1 tbsp honey
- Preheat oven to 200oC, Fan 180oC, Gas Mark 6.
- Heat cream on a low heat with the rosemary, garlic and butter. Simmer for a few minutes, take off heat and strain. Reserve.
- Butter the inside of a baking tray and layer your root vegetables and sage leaves. Pour over the cream. Sprinkle with the parmesan. Cover the tray with tin foil and place in the oven for 50 minutes. Remove foil, increase oven temperature to 220oC, Fan 200oC, Gas Mark 7 to crisp the top. Stand for 10 minutes before serving.
- While the gratin is roasting, prepare your duck breasts by scoring the skin and patting dry. Season both sides. Lay the duck breasts into a cold, un-oiled pan skinside down. Cook on a low to medium heat for 6-8 minutes until the skin is golden and crispy. Turn the duck breast over to seal the meat for 30 seconds and transfer the duck to a roasting tray. Place in the oven for 10 mins. Mix the marmalade and honey together, gently warm in a small pan and glaze the skin of the breast with the mixture while they are resting.
- Carve the breast when you are ready and serve with the gratin.