Roasted duck breast, pan seared foie gras, celery root and caramelized onions mousseline, port reduction

Preparation time: 45 min

• Mise-en-place

  With a small knife, make a quadrillage on the fat side of the magret. Peel and cut in cubes the celery root. Same goes for the onions.

• Duck magrets

  In a dry hot pan sear the magrets on both sides, starting with the fat side. Reserve it on a backing tray with a parchment paper. Put salt and pepper on both sides of the foie gras slices. In a dry very hot pan, sear the foie gras on both sides and reserve it on a scott towel.

• Mousseline

  In a hot pan with vegetable oil, sauté the onions until they get to a great golden brown coloration. In a big pot, cover the cubes of celeriac with cold water, bring it to boil and let it cook for 20 minutes, at medium heat. Strain it and put the pieces in the blender, add the nutmeg, salt and pepper, get it smooth with a little bit of butter while making sure it is not too liquid. Keep it hot.

• Sauce

  In a sauce pan, reduce the Port until you get a syrup consistency, at low heat, add the thyme and the veal stock, cook until consistency.

• Plating

  Put the magrets in the oven for 12 to 14 minutes, depending of the size of it, take it out and leave it rest under an aluminium foil for 3 minutes, during this time put the foie gras in the oven. Put two spoons of mousseline in the middle of the plate and pull it to realize a comma, slice the magret and put half of it on each plate, the foie gras on the top between the mousseline and the magret, put the sauce all around.