Crispy duck with celery root purée and grape salad

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Christian

Christian

“It should be called, really crispy duck! The scents and flavors are all in harmony and I find this dish especially suitable in fall.”

Difficulty

Medium 👍
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
duck
500 g celery root (divided)
60 g grapes
30 g lamb's lettuce
2 tbsp mirin
4 tsp grapeseed oil
½ tsp Szechuan peppercorns
carrot
onions (divided)
6 cloves garlic
40 g ginger
1 stalk lemongrass
green chili pepper
250 ml dark rice wine
100 ml lemon squash
2 l water
3 tbsp Peking duck sauce
100 g butter (divided)
100 ml white wine
100 ml heavy cream
oil for frying
salt
Metric
Imperial

Utensils

  • bowl
  • cutting board
  • knife
  • slotted spoon
  • cooking spoon
  • large pot
  • decorating tip
  • blender
  • piping bag
  • scissors
  • sieve
  • paper towels
  • 2 large pots

Nutrition per serving

Cal
1090
Protein
108g
Fat
64g
Carb
17g

Step 1/5

Thinly slice the grapes and add them to a bowl with the mirin and grapeseed oil. Crush the Szechuan peppercorns with the back of a knife and add them to the bowl. Set the grapes aside to marinate.
  • 60 grapes
  • 2 tbsp mirin
  • 4 tsp grapeseed oil
  • ½ tsp Szechuan peppercorns
  • bowl
  • cutting board
  • knife

Thinly slice the grapes and add them to a bowl with the mirin and grapeseed oil. Crush the Szechuan peppercorns with the back of a knife and add them to the bowl. Set the grapes aside to marinate.

Step 2/5

Chop the carrot, onions, garlic, ginger, lemongrass, celery root, and green chili pepper. Sauté one-fifth of the celery root, half the onions, garlic, lemongrass, ginger, and carrot in a large pot with a little oil. Deglaze with the dark rice wine, lemon squash, water, and add the green chili pepper. Add the Peking duck sauce and the duck and let simmer on medium heat until the duck is cooked through, approx. 35 min. Remove duck from the sauce and let cool, and remove sauce from the heat.
  • 1 carrot
  • 2 onions
  • 6 cloves garlic
  • 40 ginger
  • 1 stalk lemongrass
  • 500 celery root
  • 1 green chili pepper
  • 250 ml dark rice wine
  • 100 ml lemon squash
  • 2 water
  • 3 tbsp Peking duck sauce
  • 1 duck
  • slotted spoon
  • cooking spoon
  • large pot

Chop the carrot, onions, garlic, ginger, lemongrass, celery root, and green chili pepper. Sauté one-fifth of the celery root, half the onions, garlic, lemongrass, ginger, and carrot in a large pot with a little oil. Deglaze with the dark rice wine, lemon squash, water, and add the green chili pepper. Add the Peking duck sauce and the duck and let simmer on medium heat until the duck is cooked through, approx. 35 min. Remove duck from the sauce and let cool, and remove sauce from the heat.

Step 3/5

Meanwhile, add the remaining celery root and remaining onion to a pot. Sauté with some of the butter and salt. Deglaze with white sine and simmer, covered, until the celery root is very soft. Add the cream and bring to a boil, then purée everything in a blender with the remaining butter. For serving, if you wish, transfer the purée to a piping bag with a small, round decorating tip.
  • 100 butter
  • 100 ml white wine
  • 100 ml heavy cream
  • salt
  • decorating tip
  • cooking spoon
  • blender
  • piping bag
  • large pot

Meanwhile, add the remaining celery root and remaining onion to a pot. Sauté with some of the butter and salt. Deglaze with white sine and simmer, covered, until the celery root is very soft. Add the cream and bring to a boil, then purée everything in a blender with the remaining butter. For serving, if you wish, transfer the purée to a piping bag with a small, round decorating tip.

Step 4/5

Cut the cooked, slightly cooled duck in half and remove the backbone. Strain the broth into a clean pot and cook it over high heat until it thickens and becomes a sauce. Set up another pot with oil and fry the duck halves in it until crispy. Drain on a paper towel-lined plate.
  • scissors
  • sieve
  • paper towels
  • 2 large pots

Cut the cooked, slightly cooled duck in half and remove the backbone. Strain the broth into a clean pot and cook it over high heat until it thickens and becomes a sauce. Set up another pot with oil and fry the duck halves in it until crispy. Drain on a paper towel-lined plate.

Step 5/5

Lightly dress the lamb’s lettuce with the grape marinade. Slice the duck and place on a serving plate. Serve with celery purée, grape salad, and reduced sauce. Enjoy!
  • 30 lamb’s lettuce

Lightly dress the lamb’s lettuce with the grape marinade. Slice the duck and place on a serving plate. Serve with celery purée, grape salad, and reduced sauce. Enjoy!