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Herb Infused Pan Seared Duck Breast with Sweet & Sour Blueberry Sauce, Celeriac Puree and Butternut Squash Foam
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Herb Infused Pan Seared Duck Breast with Sweet & Sour Blueberry Sauce, Celeriac Puree and Butternut Squash Foam

Canada’s Indigenous people have enjoyed duck for thousands of years. Every part of the bird has a purpose from the feathers to the organs – all of which can be transformed into something delicious. Today, it still serves its purpose among the people and is viewed as a respected protein in the culinary industry for its rich flavor and versatility.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 5 people

Ingredients

Pan seared duck:

  • 2 lbs (5 x 180 g. pc.) duck breast, skin on and scored
  • 2 tsp. (10 ml) canola oil
  • 2 sprigs fresh rosemary whole
  • 2 sprigs fresh thyme whole
  • 3 cloves garlic peeled and crushed
  • Salt and black pepper

Vanilla scented celeriac puree:

  • 10 oz. (300 g) celeriac root peeled and chopped into 6 cm. chunks
  • 1 1/4 cup (300 ml) 35% cream
  • 1 tsp. (5 ml) vanilla paste
  • 1 tsp. (5 ml) sugar
  • salt to taste
  • 1/8 tsp. white pepper

Squash milk foam:

  • 7 oz. (200 g) butternut squash peeled, seeded and grated
  • 2 cups (500 ml) 2% milk
  • salt and black pepper to taste

Blueberry sauce:

  • 40 g sugar
  • 20 ml. water
  • 2 Tbsp. (30 ml) maple vinegar
  • ½ cup (120 ml) duck stock
  • 1/4 cup (25 g) blueberries

Instructions

Pan seared duck:

  • Score duck skin by making 3 incisions in horizontal and vertical pattern ( cross hatch) into the skin, about 2-3 mm. deep. Season with salt and pepper just prior to cooking.
  • Add oil to a large skillet or frying pan. Add the duck breast, scored skin side down then turn heat on to high until duck starts to sear and brown. Turn heat down to low heat and cook for 8-10 mins. until the fat is crisp and browned, flip, add herbs, then baste with oil and continue cooking until duck reaches medium rare doneness.

Vanilla scented celeriac puree:

  • Peel and cut celeriac into chunks and place in a medium saucepan with 35% cream.
  • Place over medium high heat and bring to a boil then turn down to a simmer, cook approx. 20 mins or until celeriac root is soft.
  • In a blender, blend celeriac, vanilla paste, and sugar until slightly thick, smooth consistency is formed. Season with salt and white pepper.

Squash milk foam:

  • Peel butternut squash, cut in half, remove seeds and grate, then place in a medium saucepan with milk. Cook over medium high heat to bring to a boil then turn down to a simmer until soft.
  • Blend squash milk in a blender until smooth, pourable consistency then season
    with salt. Strain through a fine meshed sieve then reheat until it reaches 70C( 160F). Froth squash milk using a hand blender to create foam.

Blueberry sauce:

  • Sprinkle 25% of the sugar over the bottom of small sauce pan.
  • Over medium high heat, caramelize sugar until just starting to brown and bubble around edges. Gradually sprinkle sugar in stages until all has caramelized, add water to dissolve the caramelized sugar.
  • Add vinegar to caramel and reheat.
  • Add the duck stock – bring to a boil then turn heat to low to simmer stock. Reduce by 75% then finish with blueberries.

Notes

Plating Notes:
• With a spoon or spatula smear 2 oz. (60 ml.) celeriac puree across center of the plate and place each half of the duck breast diagonally on puree diagonally, pour .5 oz. (15 ml.) of blueberry sauce over duck breast then finish with 1 tsp. (5 ml.) of squash foam drizzled around the meat.
Chef’s Notes:
• Allow duck breast to rest 5 mins. before cutting as the juices need time to settle,in
order to prevent duck breast from drying out.
• For medium rare doneness, meat should be slightly “spongy” to the touch and cooked until internal temperature is 135F/57C, well done 155F/68C
• Celeriac puree can be prepared with other root vegetable such as parsnips, carrots or sweet potatoes.