John Myers
Duck Breast with Honey and Herb Crust on Baby Spinach with Celery Cream
The perfect duck breast with honey and herb crust on baby spinach with celery cream recipe with a picture and simple step-by-step instructions.
Duck breast with honey and herb crust on baby spinach with celery cream
- 5 piece Duck breast
- 1 packet Baby spinach
- 1 piece Celeriac fresh
- 1 piece Celery
- 1 piece Apple
- 1 liter Red wine
- 300 ml Cream
- 50 g Breadcrumbs
- 3 piece Garlic cloves
- 2 piece Rosemary sprigs
- 20 g Thyme
- 20 g Parsely
- 20 g Chives
- 1 piece Onion
- 1 pinch Salt
- 1 pinch Pepper White
- 1 kg Butter
- 80 g Honey
- 1 shot Rustico balsamic vinegar
- Sauce binders
- 1 piece Baguette
- Preheat the oven to 180 ° C.
- Wash duck breasts, pat dry and remove the tendons. Incise the skin in a diamond shape. Peel the onion and the cloves of garlic, cut in half and cut into cubes.
- Put breadcrumbs, rosemary, thyme, parsley, chives, 1/2 portion of diced onion / garlic, honey, 150g cold butter, salt and pepper in a bowl and knead into a dough. Place on cling film, put another one over it and roll it out very thinly with a rolling pin. Then put in the fridge and let rest for 1/2 hour.
- In the meantime, put the duck breasts in lockable food storage bags in the lukewarm water bed for 1/2 hour so that the duck meat is no longer so tough.
- Melt the butter in a pan. Fry the duck breasts in it first on the skin side over high heat for about 5 minutes. Add thyme, rosemary and onion. Season the meat with salt and pepper. Then turn and fry on the other side for 2 minutes.
- Add 40 g butter, turn the duck breasts once and glaze. Cook the duck breasts in the preheated oven on the middle rack for about 6 minutes. Then let the meat rest for 10 minutes.
- In the meantime, take the honey and herb crust out of the refrigerator and cover the duck breasts with the herb crust. Then put it in the oven on the top rail for another 2 minutes until the crust is golden brown.
- In the meantime, peel and dice the celery root, put in a saucepan and sprinkle with a little sugar. Bring the celery to the boil for 5 minutes over high heat and then simmer over low heat until soft, then drain through a sieve and collect some of the cooking liquid.
- Puree the celeriac with a little cooking liquid and cream and then brush it through a hair sieve to create a nice, creamy puree. Cut the celery and the apple into small cubes and add to the cream. Season with salt and nutmeg.
- Put the remaining skin and tendons from the duck, rosemary, thyme, parsley, chives, the remaining diced onion / garlic, butter, salt and pepper in a pan and heat. Then deglaze with red wine and let the liquid boil down a little. Add 100 g cream, season everything with salt and pepper and refine with balsamic vinegar. Thicken the sauce with a sauce thickener.
- Wash the spinach leaves and spin dry. Heat 1 tbsp butter in a saucepan, gradually add the leaves and let them collapse. Stir thoroughly with a wooden spoon. Season to taste with salt, pepper and nutmeg.
- Arrange the spinach and celery cream next to each other and place the carved duck breast on top, arrange nicely with the red wine sauce and then serve. Also serve with sliced baguette / ciabatta.
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