Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour. This easy recipe serves them in a creamy, peppery thyme sauce with celeriac mash. Reheat the mash and divide between two plates.

Served with bean stew and mash, it's completely comforting. Duck with figs and thyme Photograph: Jonathan Lovekin/The Observer. In autumn I like to roast a duck with figs - the seedy fruit is pleasing against the rich, soft flesh of the bird.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, holiday inspired pan fried duck with celeriac mash and fig sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Duck breasts make a great main course for entertaining - they are quick to cook and full of flavour. This easy recipe serves them in a creamy, peppery thyme sauce with celeriac mash. Reheat the mash and divide between two plates.

Holiday inspired pan fried duck with celeriac mash and fig sauce is one of the most well liked of recent trending foods in the world. It's simple, it is fast, it tastes delicious. It's enjoyed by millions every day. Holiday inspired pan fried duck with celeriac mash and fig sauce is something that I've loved my entire life. They're nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook holiday inspired pan fried duck with celeriac mash and fig sauce using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

1. {Get of The celeriac mash.
2. {Prepare 1/2 of a celeriac.
3. {Take 2 of big potatoes (I used Maris piper).
4. {Prepare 1-2 tbsp of creme fraiche.
5. {Prepare Half of a tsp nutmeg.
6. {Take to taste of Salt and pepper.
7. {Take of The duck.
8. {Get 2 of x duck breasts.
9. {Prepare 2 of garlic cloves bashed / skin on.
10. {Prepare sprigs of Thyme.
11. {Take of Seasoning.
12. {Prepare of The sauce.
13. {Take 4 of ripe figs.
14. {Take 1 tsp of sugar.
15. {Prepare of Good splash balsamic vinegar.
16. {Take of Good splash red wine.
17. {Get 2 tsp of fig jam/chutney.
18. {Prepare of Water.

Pull the meat and fat from the bone and serve in thick slices in shallow bowls, with mashed potato or celeriac if you wish. For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the sherry and reduce by half.

Steps to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

1. Chop the celeriac and potatoes and add them to a pot of cold water. Season with salt and bring to the boil. Then reduce the heat and simmer until soft..
2. Once cooked, strain the vegetables and mash. Add the creme fraiche and finely grated nutmeg and keep mashing until smooth. Season and put in a warm oven..
3. Prepare the duck - score the skin, season on both sides and then place the duck skin side down on a hot non-stick pan over a medium heat. Cook for 15 - 18 minutes. After about two or three minutes add the Garlic and thyme.
4. Meanwhile prepare your sauce. Finely chop the figs and add to a pan with a little olive oil. Fry for 2 mins. Turn up the heat and add a good lug of red wine and allow to reduce. Then add a little sugar, the chutney and a dash of balsamic vinegar. Reduce the heat and allow to cook. Add water as you go to keep it saucey. Cook for about 10 minutes..
5. After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side..
6. Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm..
7. Slice the duck (it should be pink) and serve..

Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened. This recipe for Duck Magret with Port Sauce and Celeriac is delcious as well as the perfect post-workout meal. Try out this recipe and see how your body responds to the added protein intake. Duck Magret with Port Sauce and Celeriac. Pan-Fried Duck Breast with Spiced Orange and Cranberry Sauce from 'Christmas with Gordon Ramsay'.

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