Duck breast with celeriac and blueberry jus

The classic duck breast has always been a favorite for its full flavor and crispy skin. But at De Predetarian, we take this dish to the next level. Our version combines the rich taste of duck breast with crispy fried celeriac and a surprising, slightly sweet jus of blueberries and game stock. The result? A dish that's not only delicious but also demonstrates how to cook with the seasons. The perfect example of predetarian food – pure, flavorful, and respectful of nature.

This refined dish combines rich, juicy duck breast with the light, crisp texture of celeriac and a fruity yet savory blueberry jus. The combination of duck and blueberries creates a beautiful balance of sweet and savory. Perfect for a festive meal or special occasion.

Number of persons : 4

Preparation time : 15 minutes

Cooking time : 30 minutes

Ingredients :

• 4 duck breasts
• 1 small celeriac, thinly sliced (about 0.4 cm thick)
• 200 g blueberries
• 250 ml game stock
• 1 tbsp balsamic vinegar
• 2 tbsp vegetable oil
• 1 tbsp vegetable butter
• Salt and pepper to taste
• 1 sprig thyme (optional)
  
  

Instructions :

1. Prepare the duck breast :
   Season the duck breasts on both sides with salt and pepper. Heat a skillet over medium heat without oil. Place the duck breasts skin-side down in the pan. Cook for 3-4 minutes, or until the skin is crispy and golden brown. Turn the duck breasts over and cook for another 2-3 minutes for medium-rare (or longer if you prefer them well-done). Remove the duck breasts from the pan and let them rest in aluminum foil.

2. Fry the celeriac :
   Heat the vegetable oil in another pan over medium heat. Fry the thinly sliced celeriac in batches for 3-4 minutes per side, until golden brown and crispy. Remove from the pan and set aside on a plate lined with paper towels to absorb any excess oil.

3. Make the blueberry juice :
   Melt the butter in the pan in which you seared the duck breast. Add the blueberries and cook for 2-3 minutes, or until they begin to burst. Add the game stock and balsamic vinegar and simmer gently for 8 minutes. Season with salt and pepper.

4. Serve :
   Arrange the crispy fried celeriac slices on plates. Thinly slice the duck breast and place it on top of the celeriac. Spoon the blueberry jus over it and garnish with watercress or some fresh blueberries, if desired.