The Recipes

Duck Breast with Celery Root Puree

I just love the two little ladies at Eastern Market that I buy my produce from every week.  They are the cutest things, and they give me little freebies every time I go in.  A banana, a pear... some little bit of fruit.  And, up until a few weeks ago when I bought a juicer, I just was NOT eating fruit.  I'm such a savory food-lover that I was finding it hard to use up even a single banana or random peach that they would put in my bag.  Today, they gave me this gorgeous bunch of red grapes, so I figured that instead of a citrus sauce with duck, I'd make something alongside the duck with my freebie grapes.

Duck Breast with Celery Root Puree


- 1 duck breast
- 1 celery root, rough outer surface removed and cut into 1-in. pieces
- 1-2 c. of chicken stock
- 1/2 c. of grapes
- 4 sprigs of thyme
- 1 T. of red wine vinegar
- 1 T. honey
- 2 cloves of garlic, peeled
- splash red wine
- olive oil
- salt
- pepper

Using a paring knife, score the fat on the duck breast in a crosshatch pattern.  Make sure not to pierce the flesh of the duck.  In a large sautee pan, place the duck breast with the fat side down.  Turn on the heat to a low heat.  WALK AWAY.  You want to let all of the fat render off of the duck breast.  This will take 20 to 30 minutes.  Remove the duck breast and reserve the duck fat.

Raise the temperature in the pan and season the duck with salt and pepper.  Add it back to the pan, skin side down again.  Cook 7-8 minutes on the first side and 2-3 minutes on the second side.  Let the duck breast rest for at least 10 minutes before you slice it.

While the duck is cooking, put the celery root and garlic cloves in a pot.  Cover with the chicken stock and season with salt and pepper.  Cover and simmer until the celery root is fork tender.

Finally, while the duck breast is resting, put the grapes, wine, vinegar, honey, and thyme in a small pot. Season with salt.  Let it simmer for 7-8 minutes and lightly break up the grapes with a potato masher.  Discard the stems from the thyme.

Transfer the celery root mixture to a blender.  Pulse to puree.  Plate the celery root puree and top with the sliced duck.  Finish with the grape mixture.