Ingredients

Seared Duck Breast and Dry Rub

4 duck breasts

1 tablespoon black pepper

zest of 1 orange

2 teaspoons crushed juniper berries

1/3 cup chopped parsley, about 1/2 bunch

1 tablespoon thyme leaves

1 teaspoon coarse sea salt

1/2 cup port

1 tablespoon butter

Roasted Plums

4 large plums, halved and pits removed

2 tablespoons sugar

2 sprigs rosemary

1 tablespoon olive oil

pinch salt

Roasted Celeriac

4 small bulbs celeriac

2 tablespoons duck fat (reserved from rendering duck breasts) or olive oil

1 tablespoon butter

2 sprigs thyme

salt and pepper to taste

Orange Relish

1 large orange

3 tablespoons sugar

2 tablespoons white wine vinegar

salt and pepper to taste

Frisee Salad

1 head frisee, washed well and dark, tough outer leaves trimmed

1/4 cup walnuts, toasted and roughly chopped

1 small shallot, finely minced

2 tablespoons red wine vinegar

4 tablespoons olive oil

Preparation

Seared Duck Breast and Dry Rub

  1. Score skin side.
  2. Combine black pepper, orange zest, juniper berries, parsley and thyme and pat firmly onto flesh side of duck breasts. Marinate for 30 minutes.
  3. Preheat oven to 400. Let breasts stand at room temp for 10 min. 4.Season flesh side with coarse sea salt. Place duck skin side down in a large cold pan and cook over medium heat until skin becomes crispy.
  4. Drain excess fat as needed; reserve 2 tbsp of duck fat for celeriac. Finnish cooking in oven.

Roasted Plums

  1. Preheat oven to 400. Roast Plums
  2. Deglaze plum roasting pan with port and bring to simmer, reducing volume by half.
  3. Swirl in butter off heat and season sauce to taste with salt and pepper.

Roasted Celeriac

  1. Cube celeriac into large bite sized pieces.
  2. Heat duck fat in skillet.
  3. Sear celeriac until light golden on all sides; add butter and thyme sprigs. Roast until golden and insides are tender, 20 min.

Orange Relish

  1. Peel orange, avoiding white pith. Blanch peels briefly in boiling water; drain and chop roughly.
  2. Trim off and discard white pith from orange. Cut orange into small pieces and combine with chopped peel, sugar and white wine vinegar in a small pot.
  3. Simmer gently until liquid cooks down and relish becomes slightly syrupy, about 5-6 minutes; season with salt and pepper.

Frisee Salad