Grilled Duck with Celery Root Purée and Charred Celery Hearts
Prep
25 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinner party dishes because it looks restaurant quality but comes together in just an hour. The star is perfectly seared duck breast paired with a silky celery root purée that's so comforting and elegant at the same time. Celery root is packed with vitamin K and fiber, making it a nutritious choice that doesn't taste healthy at all. What I love most is that everything can be prepped ahead, so you're really only managing the cooking when guests arrive. The charred celery hearts add a beautiful bitter contrast that balances the richness of the duck beautifully.
Ella x
Ingredients
- 4duck breasts(6 oz each, skin scored in crosshatch pattern)
- ¾ kgcelery root(peeled and cubed)
- 8celery hearts(cut lengthwise into quarters)
- 4 tablespoonsunsalted butter(divided)
- 118 mlheavy cream(warmed)
- 237 mlvegetable broth
- 1shallot(minced)
- 4fresh thyme sprigs
- 2garlic cloves(smashed)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 1lemon(halved)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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