Let the duck breasts thaw, wash and dry ... cut cross-like on the skin side ... sear the skin side in a pan / saucepan for about 15 minutes, turn and sear the meat side for about 5 minutes ... save the fat
Preheat the oven to 120 ° C ... Wash the thyme and rosemary, dry and tighten the needles ... Line a baking sheet with baking paper and put the duck breasts on the skin side, season with salt, pepper and herb needles ... in the oven for approx. 30 Cook for 35 minutes
Distribute the sesame mustard mixture evenly on the duck breasts ... Granulate the duck breasts under the grill for approx. 5 minutes ... take out of the oven and wrap in aluminum foil and let rest for approx. 5 minutes, cut 5 parts from each breast
Sesame mustard coat
Weigh the sesame and mustard seeds and bring to the boil with soy sauce, honey, butter and water in a pan without fat ... Simmer the mixture for about 25-30 minutes, so that a thickened mixture is formed
Wash and peel the celeriac and cut into large cubes ... Wash and peel the carrots and cut into thin rings ... Wash and finely chop the leek ... Braise a duck fat, deglaze with water and simmer for about 20 minutes 4/5 be reduced -... thicken with sauce thickener, salt and pepper
Arrange three pieces of duck breast with two ladles of vegetable ragout on flat plates
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.