A Date Night Duck Dinner — Gluten-Free Indulgence for Two
Date nights are perfect for savouring something a little special. This gluten-free dinner has everything you need to create an elegant and flavorful experience at home, complete with pan-seared duck breast, a bold red wine sauce, and a creamy celeriac purée. Each element of the dish brings something distinctive to the plate, from the sweetness and tanginess of chutney in the sauce to the nutty, earthy taste of celeriac—a vegetable that’s as delicious as it is underrated.
Now, lately I have been providing my recipes to my paid subscribers but this dish is so delicious I thought everyone should have a chance of enjoying it! However, if you like it maybe consider subscribing.
Why Celeriac?
If you’re unfamiliar with celeriac, you’re not alone. This knobbly, rather bizarre-looking root vegetable often goes overlooked in the produce aisle, yet it’s a culinary gem. Its flavour is subtly nutty and earthy, with a mild sweetness similar to a cross between celery and parsnip. When cooked and puréed, it becomes creamy and smooth, making it a perfect pairing for a rich, savoury meat like duck. Celeriac purée adds a unique, velvety element to the plate, bringing both flavour and texture that beautifully balance the richness of the duck breast and red wine sauce.
The Sauce: A Twist with Chutney
For an extra layer of flavour in this dish, we’re using apple and pear chutney in the sauce. Chutneys often make an appearance in sandwiches or cheese boards, but here, it brings depth and a hint of sweetness to balance the sauce’s acidity. When combined with red wine, balsamic vinegar, and red currant jelly, the chutney creates a complex sauce that will impress even the most discerning palate. It’s not only delicious but also a great way to use up any leftover chutney you might have on hand.
The Menu:
Seared Duck Breast with Red Wine and Red Currant Sauce
Creamy Celeriac Purée
Steamed Carrots and Green Beans
Braised Red Cabbage with Apple and Balsamic
Now, let’s dive into each component to put this gluten-free, restaurant-quality meal on the table.
Seared Duck Breast with Red Wine and Red Currant Sauce
Ingredients:
2 duck breasts, skin-on
Salt and pepper
1 small shallot, finely chopped
1 cup red wine (such as Merlot or Pinot Noir)
2 tablespoons balsamic vinegar
2 tablespoons red currant jelly
1 tablespoon apple and pear chutney
1 teaspoon sugar (optional, to taste)
1 tablespoon butter
Instructions:
Score and Season Duck Breasts: Using a sharp knife, score the duck skin in a crisscross pattern, being careful not to cut through to the meat. Season with salt and pepper.
Sear the Duck: Place the duck breasts, skin-side down, in a cold pan over medium heat. Let the fat render and the skin become golden and crispy, about 6-8 minutes. Flip the breasts and cook another 3-5 minutes for medium-rare. Adjust the time if you prefer your duck more well-done.
Rest: Remove the duck from the pan, cover loosely with foil, and let it rest while you make the sauce.
Make the Sauce: In the same pan, add the chopped shallot and cook until softened. Add red wine and balsamic vinegar, scraping any crispy bits from the pan. Stir in red currant jelly and chutney, simmering until slightly thickened, about 5 minutes. Taste and adjust sweetness with a bit of sugar if needed. Swirl in the butter just before serving.
Creamy Celeriac Purée
Ingredients:
500g celeriac, peeled and diced
1 medium potato, peeled and diced (optional)
1 garlic clove, whole
2-3 sprigs fresh thyme
200ml vegetable or chicken stock
50ml double cream or whole milk
1 tablespoon butter
Salt and pepper to taste
Instructions:
Cook the Vegetables: Place the celeriac, potato, garlic, and thyme in a saucepan. Cover with stock and bring to a boil. Reduce heat and simmer until the celeriac and potato are tender, about 15-20 minutes.
Blend: Drain and discard thyme. In a blender or food processor, blend the vegetables with cream and butter until smooth. Add a splash of cooking liquid if needed to reach desired consistency. Season with salt and pepper.
Steamed Carrots and Green Beans
Ingredients:
A handful of baby carrots, trimmed and peeled
A handful of green beans, trimmed
Salt and pepper to taste
Instructions:
Steam: In a steamer or pan with a small amount of boiling water, steam the carrots and beans for 4-5 minutes until they’re tender-crisp. Season with a little salt and pepper before serving.
Braised Red Cabbage with Apple and Balsamic
Ingredients:
1/2 red cabbage, thinly sliced
1 small red onion, thinly sliced
1 apple, peeled and sliced (Granny Smith works well)
2 tablespoons balsamic vinegar
1 tablespoon red currant jelly or honey
1/4 teaspoon ground cinnamon
Salt and pepper
A small knob of butter or a drizzle of olive oil
Instructions:
Sauté: In a large skillet, heat the butter or oil and cook the red onion until softened. Add the red cabbage and apple.
Add Flavourings and Braise: Pour in the balsamic vinegar and stir in red currant jelly and cinnamon. Reduce the heat, cover, and cook for 25-30 minutes, stirring occasionally, until the cabbage is tender and flavours meld. Season to taste.
Putting It All Together
Plate the Duck and Purée: Slice the duck breasts and arrange over a spoonful of the creamy celeriac purée.
Add the Sides: Place the steamed carrots and beans alongside, then add a spoonful of the braised red cabbage.
Drizzle with Sauce: Pour the red wine and red currant sauce over the duck or serve it on the side.
Enjoy your meal! This gluten-free, indulgent dinner will impress and elevate your next date night. Don’t forget to open a bottle of wine—one that complements the rich flavours in the sauce—to complete the experience.
This deliciously refined meal is perfect for impressing your partner with a special, restaurant-quality dinner without gluten. If you try it, let me know how it turns out in the comments below!
Warm regards,
The Celiac Scientist