Instructions
Follow the steps and taste along the way.
Cook the celeriac and potatoes
Peel the celeriac and potatoes and cut them into roughly 2 cm cubes. Put them in a saucepan, cover with water, and cook for 18–22 minutes, until tender. Drain. Meanwhile, lightly score the duck skin in a crosshatch pattern without cutting into the meat. Season the breasts with 3 g of the salt and half of the black pepper.
Mash the purée
Heat the milk and butter, but do not let them boil. Mash the cooked potatoes and celeriac, gradually mixing in the warm milk and butter and 1.5 g of the salt. Cover the purée and keep it warm.
Cook the duck breasts
Place the breasts skin-side down in a cold, dry pan. Turn the heat to medium-low and cook for 9–12 minutes, until the fat has rendered gradually and the skin is deep golden and crisp. Carefully pour off the excess fat from the pan. Turn the breasts over and cook for 1 minute on the other side. Transfer them to an oven preheated to 190 °C and roast for about 8–12 minutes, until the internal temperature at the center of the meat reaches 74 °C. Let rest for 5 minutes.
Make the grape sauce
Leave about 1 teaspoon of duck fat in the pan. Add the halved grapes and cook for 2 minutes, until lightly browned on the cut sides. Add the finely chopped shallot and thyme and sauté for 1 minute. Pour in the stock and vinegar, add the honey and remaining pepper. Simmer over low heat for 4–6 minutes, until the sauce has thickened slightly and the grapes have softened but not fallen apart. Season with the remaining 0.5 g of salt.
Slice and serve
Slice the duck breasts crosswise. Spread half of the warm purée on each plate, add the duck slices skin-side up, and spoon over the grape sauce. Spoon the sauce mainly over the meat so the skin stays crisp.
