Duck breast with celery purée, peanuts and mandarins

  •  Download PDF

Celery purée

500 g celery
200 g potatoes, mealy
200 ml milk
50 g butter
1 tsp salt
Peel and dice the celery and potatoes. Put them into a bag with the other ingredients and vacuum seal it on level 2. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam.
Steaming 86°C for 1 Hrs 45 Mins
Salt
Pepper
Nutmeg
After steaming, purée the contents of the bag and season with salt, pepper and nutmeg to taste.

Duck breasts

4 duck breasts
1 bunch of thyme
Score the skin of the duck breasts in a cross-hatch pattern, put them with the thyme into a bag and vacuum seal on level 2. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam.
Put the food in
Steaming 62°C for 45 Mins
Prepare
At the end of the cooking time, take the meat out of the bag, pat dry and remove the thyme. Lightly rub the skin with salt and place the meat skin-side down in a cold pan. Fry on a high heat until crispy, then fry on the other side on a medium heat. Take the duck breasts out of the pan and put in the cooking space while still warm. Keep warm.
Hot air 60°C for 20 Mins
50 g peanuts, salted, roasted
1 tbsp unrefined sugar
2 cloves of garlic, crushed
½ - vanilla pod, split
1 bay leaf
200 ml chicken stock
200 ml mandarin juice, freshly pressed
1 tbsp cornflour
1 tin of mandarins, filleted
Roast the peanuts in a frying pan and remove when done. Caramelize the sugar in the same frying pan. Add the garlic, vanilla pod and bay leaf. Deglaze with the chicken stock and reduce by half. Mix the mandarin juice with the cornflour and add to the mixture. Reduce the sauce a little. Sieve the sauce, then heat up again. Add the mandarin fillets.
Arrange the duck breasts and celery purée on a plate. Drizzle over the sauce. Scatter over the peanuts.

Tips

Celery purée can be prepared in advance – make extra to use later.

  • Vacuum bag
  • Perforated cooking tray
Quantity Ingredient
Pepper
Salt
1 tin of mandarins
200 ml chicken stock
2 cloves of garlic
1 tbsp unrefined sugar
1 tsp salt
4 duck breasts
200 g potatoes
1 bunch of thyme
50 g peanuts
½ - vanilla pod
200 ml milk
200 ml mandarin juice
500 g celery
Nutmeg
1 bay leaf
50 g butter
1 tbsp cornflour

Customer reviews

There are no customer reviews yet. Be the first to submit a review.