Duck breast with cranberry sauce

Name: Duck breast with cranberry sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Duck breast fillets (approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 700 g Celeriac; 1/4 l Milk; 150 ml Chicken bouillon (instant); 125 g Fresh cream; 2 TABLESPOONS Balsamic vinegar; 3-4 Tbsp Cranberries in their own juice; 125 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Duck breast fillets (approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
700 g Celeriac
1/4 l Milk
150 ml Chicken bouillon (instant)
125 g Fresh cream
2 TABLESPOONS Balsamic vinegar
3-4 Tbsp Cranberries in their own juice
125 g Whipped cream
7-10 Tbsp Mint

Directions

1
Rinse duck breast fillets cold and pat dry. Cut into the skin side in a diamond shape. Place the fillets in a pan with the skin side down and fry them over high heat for 5-8 minutes.
2
Turn the fillets and fry for another 5 minutes. Season with salt and pepper. Place the fillets on a baking tray with the fat side facing upwards and finish cooking in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
3
Peel, wash and cut the celery into pieces. Cook the celery in milk with 1 pinch of salt for 15-20 minutes. Remove the duck breast and keep warm. Deglaze roast with chicken stock. Stir in crème fraîche, balsamic vinegar and cranberries and let it boil down for about 5 minutes.
4
Puree the celery in the cooking liquid. Stir in cream and season again with salt and pepper. Cut duck breast fillets diagonally into thin slices. Serve with sauce and celery puree. Garnish with mint.
5
Fried potatoes taste good with it.