Grilled Duck with Celery Root Purée and Charred Celery Hearts

Instructions

1. 1

   Place cubed celery root in a pot with vegetable broth and bring to a boil. Reduce heat and simmer for 15-18 minutes until very tender. Drain and reserve 1/4 cup cooking liquid.

   Tip: Reserve the cooking liquid to adjust the purée consistency if needed.

2. 2

   While celery root cooks, pat duck breasts dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry skin ensures better crisping during cooking.

3. 3

   Heat a large grill pan or outdoor grill to medium-high heat. Place duck breasts skin-side down on the grill and cook for 6-7 minutes until skin is golden and crispy. Flip and cook for 4-5 minutes more for medium-rare doneness. Transfer to a warm plate and rest for 5 minutes.

   Tip: Duck should reach an internal temperature of 135°F for medium-rare; don't overcook or it becomes tough.

4. 4

   In the same grill pan, brush celery hearts with olive oil and season with salt and pepper. Grill for 8-10 minutes, turning occasionally, until charred and tender.

   Tip: The caramelization on the celery adds a subtle sweetness that complements the duck.

5. 5

   Transfer cooked celery root to a food mill or blender. Add 2 tablespoons butter, warm cream, and reserved cooking liquid. Purée until smooth and creamy.

   Tip: A food mill creates an exceptionally silky texture without overworking the starches.

6. 6

   In a small saucepan, melt remaining 2 tablespoons butter over medium heat. Add minced shallot, garlic, and thyme sprigs. Cook for 2-3 minutes until fragrant, then remove from heat.

   Tip: This aromatic butter sauce adds depth and elegance to the dish.

7. 7

   Spoon celery root purée onto the center of each plate. Arrange grilled celery hearts around the purée and place a duck breast on top. Drizzle with shallot-butter sauce and squeeze fresh lemon juice over the duck.

   Tip: A squeeze of lemon brightens the rich duck and complements the earthy celery flavors beautifully.