Lunch · French · 10 min
Wild Duck Breast with Celeriac Remoulade and Toasted Pumpkin Seeds
- Calories
- 194
- Protein
- 12g
- Carbs
- 18g
- Fat
- 6g
Ingredients
- 50 g Wild duck breast, meat only, raw
- 180 g Seler Celeriac Salad (prepared)
- 65 g Carrots, raw, julienned
- 7 g Pumpkin seeds (pepitas), raw
Method
- 01Score the skin of the wild duck breast in a cross-hatch pattern, being careful not to cut into the meat. Season lightly with sea salt.
- 02Place the duck breast skin-side down in a cold pan. Turn the heat to medium-low and let the fat render slowly until the skin is deeply golden and crispy, about 6-8 minutes. Flip and sear for another 2-3 minutes until medium-rare. Let it rest for 5 minutes before thinly slicing.
- 03In a bowl, toss the Seler celeriac salad with fresh julienned carrots to add sweetness and crunch.
- 04Arrange the celeriac mixture in a shallow bowl. Fan the sliced duck breast over the top.
- 05Toast the pumpkin seeds in a dry pan until they pop and turn fragrant, then scatter them over the dish to provide a nutty contrast. Serve immediately.
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