Pan-Fried Duck Breast, Orange-Infused Celeriac, and Candied Kumquats

Pan-Fried Duck Breast, Orange-Infused Celeriac, and Candied Kumquats

This is my take on duck à l’orange. Celeriac is one of my favorite vegetables, especially with a splash of lemon. The candied kumquats provide a fragrant combination of acidity and sweetness. Or, if necessary, substitute 4 smaller breasts from Pekin (Long Island) or Muscovy ducks and adjust the cooking time accordingly. — Greg Marchand, Frenchie

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Notes

Excerpted from Frenchie: New Bistro Cooking by Greg Marchand (Artisan Books). Copyright © 2014. Photographs by Djamel Dine Zitout.

Ingredients

For the candied kumquats

• 7 Ounces kumquats
• ¾ Cup granulated sugar
• Scant ½ Teaspoon coarse sea salt
• 1 star anise
• Juice of 1 lemon

For the braised and puréed celeriac

• 1 celeriac
• 1½ Cup orange juice
• 2 Teaspoons unsalted butter
• 1 thyme sprig
• 2 Cups whole milk, or as needed
• 1 bay leaf
• Salt
• Juice of 1 lemon, or to taste

For the port sauce

• 2 Cups port
• ¼ Teaspoon fennel seeds
• ¼ Teaspoon coriander seeds
• Dash of sherry vinegar

For the duck breasts

• 2 magrets (Moulard duck breasts), about 1 pound each
• Salt
• 1 Teaspoon unsalted butter
• 1 clove garlic, crushed
• 1 thyme sprig
• 1 rosemary sprig
• Freshly ground black pepper

To finish

• Fleur de sel
• Freshly ground black pepper
• A few dill sprigs

Servings2

Calories Per Serving1194

Folate equivalent (total)165µg41%

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From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

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From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.

Sous vide recipes

From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.

Sous vide recipes

From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.

Sous vide recipes

From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.

Sous vide recipes

From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.

Sous vide recipes

From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.

Sous vide recipes

From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.

Sous vide recipes

From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.

Sous vide recipes

From the French for ‘under vacuum’, sous vide is a method of cooking where ingredients are sealed in an airtight bag and submerged in a water bath. This method not only ensures a constant cooking temperature, but allows the food to cook for long periods of time without losing any of its flavour or moisture. Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.

This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster’s Poached duck with Brussels sprouts or Kevin Mangeolles’ Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.

For something a little more technical try 40°C salmon by Paul Foster, which cooks the salmon at the precise temperature known to alter the fish’s texture, resulting in a melt in the mouth seafood dish. Luke Holder’s Sous vide chicken recipe is infused with flavours of lemon and thyme, while his stunning Sous vide pork belly is cooked for 24 hours, making the meat incredibly tender.