The light and airy vegetable puddings really complement the richness of the duck breast. A red wine pan sauce brings it all together for one impressive meal.
2 people made this
1L vegetable stock
400g carrots, sliced
1 (5cm) piece root ginger, peeled and sliced
400g celeriac, chopped
400ml crème fraiche
4 duck breast fillets, with skin
seasoned salt to taste
100ml red wine
4 fresh thyme sprigs
Method Prep:30min › Ready in:30min
Heat half of the vegetable stock in one saucepan, and the other half in another. Add the carrots and ginger to one, the celeriac to the other. Bring both to the boil, then reduce heat and simmer till the vegetables are tender, about 20 minutes. Drain.
Transfer the carrot and ginger to a food processor and puree. Whisk in 3 of the eggs and 200ml of the crème fraiche. Transfer the mixture to a bowl.
Place the celeriac in the food processor and puree. Add the 3 remaining eggs and the remaining 200ml crème fraiche and blend until smooth.
Pour the carrot puree into 4 ovenproof moulds, then carefully pour the celeriac puree over the top of the carrot puree.
Bake the vegetable puddings in the preheated oven until a skewer inserted near the centre comes out clean, about 20 minutes.
Meanwhile, heat a frying pan over high heat, and fry the duck breasts skin side down until golden, about 5 minutes. Turn to sear the other side. Pour in the red wine, stir to deglaze the pan, and simmer until the wine is reduced by half.
Run a sharp knife around the sides of each mould, and turn the puddings out onto individual plates. Garnish each pudding with a thyme sprig. Place a duck breast fillet on each plate and pour over the pan sauce.