Date Night Delight: Pan-Fried Duck Breast with Celeriac Puree & Redcurrant Jus

Valentine’s Day is just around the corner, and if you’re looking for a romantic, restaurant-quality meal to impress your partner, this pan-fried duck breast with celeriac purée, garlic green beans, butter-braised Savoy cabbage, and a luscious redcurrant and red wine jus is the perfect dish.

Not only is it packed with rich, indulgent flavours, but it’s also entirely gluten-free, making it an excellent option for those with dietary restrictions. Whether you're planning a cosy date night at home this Friday or just want to elevate your weekend cooking, this dish is guaranteed to make the occasion feel special.

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Ingredients

For the Duck:

• 2 duck breasts

• Salt and black pepper

• 1 tsp olive oil

For the Celeriac Purée:

• 1 small celeriac, peeled and cubed

• 250ml whole milk

• 1 garlic clove, peeled

• Salt and white pepper to taste

• 1 tbsp unsalted butter

For the Garlic Green Beans:

• 200g green beans, trimmed

• 1 tbsp butter

• 2 garlic cloves, finely chopped

• Salt and black pepper

For the Butter-Braised Savoy Cabbage:

• ½ small Savoy cabbage, finely shredded

• 2 tbsp butter

• 50ml chicken stock

• Salt and black pepper

For the Redcurrant & Red Wine Jus:

• 150ml red wine

• 2 tbsp redcurrant jelly

• 1 tbsp balsamic vinegar

• 150ml chicken stock

• 1 tsp cornflour (optional, for thickening)

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Method

Step 1: Prepare the Duck

1. Pat the duck breasts dry with kitchen paper and score the skin in a criss-cross pattern, being careful not to cut into the meat.

2. Season generously with salt and black pepper.

3. Heat a dry pan over medium heat and place the duck breasts skin-side down. Cook for 6-8 minutes until the fat renders and the skin is crispy.

4. Flip the duck and cook for another 4 minutes for medium-rare, or longer if you prefer.

5. Remove from the pan and rest for at least 5 minutes before slicing.

Step 2: Make the Celeriac Purée

1. In a saucepan, combine the celeriac cubes, milk, and garlic clove.

2. Simmer gently until the celeriac is soft (about 15 minutes), then drain, reserving a little of the milk.

3. Blend the celeriac with butter, seasoning with salt and white pepper. Add a splash of reserved milk if needed for a silky texture.

Step 3: Cook the Garlic Green Beans

1. Bring a pot of salted water to a boil and blanch the green beans for 2 minutes.

2. Drain and transfer to a pan with butter and chopped garlic.

3. Sauté for 2 minutes, seasoning with salt and black pepper.

Step 4: Butter-Braise the Savoy Cabbage

1. Melt butter in a pan over medium heat and add the shredded cabbage.

2. Pour in the chicken stock and season with salt and black pepper.

3. Cover and cook for 5-7 minutes until tender.

Step 5: Make the Redcurrant & Red Wine Jus

1. In the same pan used for the duck, pour in the red wine, scraping up any browned bits.

2. Add redcurrant jelly and balsamic vinegar, stirring until dissolved.

3. Pour in chicken stock and simmer until reduced by half.

4. If a thicker sauce is desired, mix 1 tsp cornflour with a little water and stir into the sauce.

Step 6: Plate & Serve

1. Spread a generous spoonful of celeriac purée onto each plate.

2. Slice the duck breasts and place them on top.

3. Add the garlic green beans and butter-braised cabbage to the side.

4. Drizzle with the redcurrant and red wine jus.

5. Serve immediately and enjoy with a glass of your favourite wine!

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Why This Dish Works for a Special Occasion

Duck is always a luxurious choice, and when paired with the creamy, slightly nutty celeriac purée, the rich tang of the jus, and the buttery greens, it creates a perfect harmony of flavours and textures. Plus, since it’s naturally gluten-free, there’s no compromise on taste for those with dietary restrictions.

So, whether you're celebrating Valentine’s Day, a special anniversary, or just fancy an indulgent dinner this Friday, this elegant yet approachable dish is sure to impress.

Will you be giving this recipe a try? Let me know how it turns out! And if you haven't already, consider subscribing for more delicious gluten-free recipes and cooking inspiration.

Warm regards,

The Celiac Scientist