Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the potatoes and celery root into roughly 2 cm cubes. Score the skin on the duck breasts in a shallow crosshatch, taking care not to cut into the meat. Finely chop the shallot. Preheat the oven to 200 °C.
Cook and mash the vegetables
Put the potatoes and celery root in a pot, cover with water, and bring to a boil. Cook for 18 to 20 minutes, until easily pierced with a knife. Drain, then add 15 ml olive oil, 4 g salt, and 0.3 g black pepper. Mash until smooth and keep covered and warm.
Sear and finish cooking the duck
Pat the duck breasts dry and season the skin with 2 g salt; season the meat with 0.4 g black pepper. Place them skin-side down in a cold, dry pan and heat over medium-low heat for 8 to 10 minutes, until the fat gradually renders and the skin is golden and crisp. Pour the excess fat into a container, turn the breasts over, and sear for 2 minutes. Transfer the pan to the oven and roast for about 6 to 10 minutes, until the center of the meat reaches 74 °C. Remove from the oven and rest for 5 minutes, skin-side up.
Make the sour cherry sauce
Pour off the remaining fat from the pan, leaving about 5 ml. Add the shallot and cook over medium heat for 2 minutes. Pour in the red wine and cook for 2 to 3 minutes, until its volume has reduced slightly. Add the cherries, stock, balsamic vinegar, thyme, the remaining 1 g salt, and 0.3 g pepper. Cook for 8 to 10 minutes, until the sauce has thickened slightly and the cherries have softened.
Slice and serve
Slice the duck breasts across the grain. Divide the celery root–potato mash between two plates, add the duck, and spoon over the sour cherry sauce. Serve immediately while the skin is crisp.
