Instructions

Follow the steps and taste along the way.

1. Cook the celeriac and potatoes

   Cut the potatoes and celeriac into pieces about 2 cm in size. Put them in a pot, cover with 1.5 l of water, add 1.5 g of salt, and bring to a boil. Cook for 18–20 minutes, until the pieces are easily pierced with a knife. Drain and set aside.

2. Sear the duck breasts

   Score the skin on the breasts in a shallow crosshatch pattern without cutting into the meat. Season them with 1 g of salt and the pepper, then place them skin-side down in a cold, dry pan. Heat over medium heat for 8–10 minutes so the fat renders slowly and the skin becomes golden and crisp. Turn them over and sear for 2 minutes, then transfer to an oven preheated to 200 °C for about 6–10 minutes. Check that the temperature in the thickest part reaches 74 °C. Let the meat rest for 5 minutes.

3. Prepare the mash and green beans

   Mash the cooked potatoes and celeriac with 10 ml of olive oil and 0.5 g of salt. If the mash is too thick, stir in 2–3 tablespoons of the cooking water. Bring the remaining vegetable cooking water to a boil in a pot, add the green beans, and cook for 4–5 minutes, until tender but still bright green and slightly crisp. Drain them.

4. Finish the sour cherry sauce

   Carefully pour off the excess fat from the pan used for the duck, leaving a thin film. Add the remaining 5 ml of olive oil and the shallot; cook over medium heat for 2 minutes, until translucent. Add the sour cherries, thyme, stock, balsamic vinegar, and the remaining 0.5 g of salt. Cook for 6–8 minutes, until the cherries soften and the sauce thickens slightly. Mash a few cherries against the side of the pan and taste: the sauce should be sweet-sour and bold.

5. Slice and serve

   Slice the duck breasts across the grain. Divide the mash and green beans among the plates, add the meat, and spoon over the sour cherry sauce. Serve immediately while the skin is crisp.