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NEFF Recipe: Duck Breast With Laurel Apples And Mashed Celeriac


Duck breast:

  1. Two duck breasts with skin on 
  2. Zest of ½ orange
  3. Finely ground pimento and coriander, black pepper

Mashed celeriac:

  1. 1 celeriac root (around 500 g)
  2. Zest and juice of 1 lemon
  3. 150 ml cream
  4. Herbal salt ground nutmeg

Laurel apples:

  1. 1 tsp black peppercorns
  2. 25 gr sugar
  3. 2 red apples
  4. 25 gr butter
  5. 4 tbsp freshly squeezed orange juice
  6. 4 fresh laurel leaves (Bay leaves)
  7. Salt

(Requires steam and Sous-Vide function)

Prepare the duck breasts carefully by removing fat and the silver skin on the bottom. Cut the skin crosswise and season it with pimento, coriander, pepper, and orange zest. Place the duck breasts next to each other into a Sous-vide bag and vacuum-seal the bag. Leave in your fridge for 4-8 hours to marinate well.

Peel the celeriac root, dice, and spread the pieces on a baking tray. Sprinkle with lemon juice. Steam at 100°C for around 20 minutes until the celery dice are soft.

Blend the celeriac with cream and a bit of hot water until the mash is soft. Season with herbal salt, lemon zest, and nutmeg. Place the vacuum-sealed Sous-vide bag with the duck breasts into the NEFF oven.

In the meantime: roast the peppercorns in a saucepan until you can smell their aroma. Cool down and grind coarsely. Wash, dry, and chop apples into eighths, remove apple cores. Caramelise sugar in a non-stick saucepan until golden-brown. Reduce heat to almost zero, add butter and coarsely ground pepper. Sauté apples until they are golden brown, then add laurel leaves and orange juice. Simmer for another two minutes – the apples shouldn’t be too soft.

Remove the duck breasts from the Sous-vide bags and gently dry the meat. Heat a non-stick saucepan and sear the duck breasts on both sides until the skin is crispy.

Season with salt and wait a bit, then cut the meat in strips and serve with caramelized apples and mashed celeriac.

Idea: Drip lemon juice on the celery and place the pieces together with the cream in a large Sous-vide bag. Vacuum-seal at level 2 and steam for 1 hour at 90°C Sous-vide setting. Blend with a bit of hot water until the mash is soft. Season with herbal salt, lemon zest, and nutmeg.

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