Duck breasts with pomegranate glaze, celery puree, and beet chips - photo 1
← Recipes

Duck breasts with pomegranate glaze, celery puree, and beet chips

Pikantne Main Dishes Fusion cuisine 90 min Medium 13 wyświetleń ~60.41 PLN - (0)
Rate:
(0)
Start Cooking

Description

A modern, seasonal main dish that combines juicy, caramelized duck breast with an intense, slightly tangy pomegranate glaze and creamy celery puree. The dish is complemented by crispy beet chips and quickly pickled red onion, which add contrast in texture and color — the crimson pomegranate seeds act as "jewels," giving the plate a spectacular appearance. This dish is inspired by fusion cuisine: classic frying and roasting techniques are combined with fruit reduction and simple preservation methods, creating a refined, balanced flavor profile. Perfect to serve with roasted potatoes, seasonal green vegetables, or a light salad. The dish features contrast: the fatty, golden skin of the duck, the silky puree, and the crunchy beet element — it tastes exquisite and looks stunning on the plate.

Ingredients (19)

Servings:
4
  • Duck breast with skin 800 g
  • Beets 500 g
  • Celeriac 500 g
  • Butter 60 g
  • Milk 100 ml
  • Olive oil 30 ml
  • Pomegranate (seeds) 150 g
  • Pomegranate juice 100 ml
  • Honey 30 ml
  • Balsamic vinegar 30 ml
  • Red onion 0.7 szt.
  • Wine vinegar 40 ml
  • sugar 15 g
  • Garlic 2 ząbki
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Microgreens (optional) 30 g
  • Roasted pistachios (optional) 40 g
💰 Szacowany koszt dania: ~60.41 PLN (15.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the duck breasts out of the fridge 30 minutes before cooking to reach room temperature (this will allow for even frying). Rinse the beets and dry them with a paper towel. Peel the celery and cut it into equal pieces about 2-3 cm to cook evenly. Separate the pomegranate seeds from the skins: cut the pomegranate in half and hit the skin with a spoon over a bowl until the seeds fall out. Slice the red onion into thin half-rings.

Ingredients: Duck breast with skin, Beets, Celeriac, Pomegranate (seeds), Red onion
Use a sharp knife, a cutting board, and bowls. Take the meat out earlier so you don't put a cold piece on a hot pan. If the beets have thin skin, you can peel them with a vegetable peeler.

Beets: chips and roasted

2

Preheat the oven to 190°C (top-bottom). Thinly slice half of the beets into 1-2 mm thick slices using a mandoline or sharp knife (these will be chips). Cut the remaining beets into wedges. In a large bowl, toss the slices with 1 tablespoon of oil and a pinch of salt, arranging them in a single layer on a baking sheet lined with parchment paper — do not overlap. Bake the slices for 12-18 minutes until the edges become slightly curled and crispy; check after 10 minutes. On a second baking sheet, toss the beet wedges with 1 tablespoon of oil, salt, and pepper, and bake for 30-35 minutes until they are tender and slightly caramelized.

Ingredients: Beets, Olive oil, Salt, Ground black pepper
Use a mandoline for even slices (be careful with your fingers) or a very sharp knife. The best tray is flat with perforations or lined with baking paper. The chips may need different times depending on their thickness — they should be crispy after cooling.

Celeriac puree

3

Place the chopped celery in a pot with cold water so that it is covered; add 1 teaspoon of salt. Bring to a boil, reduce the heat, and cook for 20-25 minutes until the pieces are tender (insert a knife — it should go in smoothly). Drain the celery, reserving some of the cooking water. Transfer the celery to a blender or use a masher; add butter (50 g), 100 ml of milk, and 1 clove of finely chopped garlic. Blend until smooth; if too thick, add a tablespoon of the cooking water to achieve a creamy consistency. Season with salt and pepper to taste. The puree should be smooth, silky, and slightly shiny from the butter.

Ingredients: Celeriac, Butter, Milk, Garlic, Salt, Ground black pepper, Fresh thyme
Use an immersion blender in a wide pot or a countertop blender. Do not overheat the butter — add it gradually. If you don't have a blender, press it through a sieve and whisk vigorously with a pestle.

Onion marinade

4

In a bowl, mix 40 ml of wine vinegar, 15 g of sugar, and a pinch of salt until the sugar dissolves. Add thinly sliced red onion and set aside for at least 15 minutes (you can do this in advance) — the onion should become soft and pinkish. This is a quick marinade: it removes the sharpness and adds freshness.

Ingredients: Red onion, Wine vinegar, sugar, Salt
Use a small bowl and a fork to mix. Marinating can be done up to 2 hours in advance and kept in the refrigerator.

Pomegranate glaze

5

In a medium skillet, combine 100 ml of pomegranate juice, 30 g of honey, 30 ml of balsamic vinegar, 1 finely chopped garlic clove, and 2 sprigs of thyme. Cook over medium heat for 12-15 minutes until the volume is reduced by half, stirring occasionally — the mixture should thicken to a syrup-like consistency (somewhat sticky, coating the spoon). Taste and adjust the sweetness/acidity: if it's too sour, add a bit of honey; if it's too sweet, add a splash of vinegar. After removing from heat, discard the thyme sprigs.

Ingredients: Pomegranate juice, Honey, Balsamic vinegar, Garlic, Fresh thyme
Use a wide, non-stick pan to reduce faster. Control the temperature — too vigorous boiling can burn the sugars. If you want a more intense color, you can add a tablespoon of pomegranate juice concentrate.

Duck breasts

6

Score the skin of the duck breasts in a crosshatch pattern (being careful not to cut into the meat) with the skin side up, at intervals of about 1 cm. Sprinkle the meat with salt (about 2 g) and pepper. Heat a dry cast iron or heavy skillet over medium-high heat. Place the breasts skin side down without adding fat — the fat will render from the skin. Cook for 6-8 minutes, pressing gently, until the skin is golden and crispy, and the fat has rendered. Flip the breasts and cook for 3-4 minutes on the meat side for medium doneness (to 57-60°C internally). If you have a thermometer, insert it into the thickest part. After cooking, transfer the breasts to a cutting board and let rest for 6-8 minutes to allow the juices to stabilize.

Ingredients: Duck breast with skin, Salt, Ground black pepper
Use a kitchen thermometer if available; the best pan is a cast iron one with a diameter of 26-28 cm. Do not pierce the meat while frying, as the juices will leak out. If the fat splatters, cover the pan with a splatter guard or use a lid, then remove the excess fat with a paper towel.

Finishing the duck with glaze

7

While the breasts rest, pour 2-3 tablespoons (30-45 ml) of hot pomegranate glaze into the skillet used for frying and bring to a boil for 1 minute, scraping the caramelized bits of meat from the bottom (deglazing). Dip each breast in the glaze or brush it on and heat briefly for 30-60 seconds. A shiny, slightly sticky coating should form. Slice the breasts diagonally to reveal the pink center.

Ingredients: Pomegranate juice, Honey, Balsamic vinegar, Duck breast with skin
Use a small kitchen brush to spread the glaze. Be careful not to caramelize the glaze too much — it will become bitter. A brief heating is enough for it to stick to the meat.

Assembly and decoration

8

On a warm plate, place 2-3 tablespoons of celery puree as a base, spreading it with a spoon to create a boat shape. Arrange slices of duck slightly overlapping on the puree. Next to it, place a few roasted beet wedges and some chips for contrast in texture. Add a spoonful of quick-pickled onions and generously sprinkle with fresh pomegranate seeds. Drizzle the remaining glaze over the dish and, if desired, a few drops of balsamic cream. Additionally, you can add microgreens and chopped pistachios for color and crunch.

Ingredients: Duck breast with skin, Celeriac, Beets, Pomegranate (seeds), Microgreens (optional), Roasted pistachios (optional), Balsamic vinegar, Pomegranate juice
Use a spatula or spoon to carefully spread the puree. Serve the dish immediately — the duck breast tastes best hot, the puree warm, and the chips dry and crispy.

Serving

9

Serve each plate immediately after finishing. You can also melt a teaspoon of butter on the puree for shine and flavor. Try the combination of flavors: first a piece of duck with the puree, then with a piece of roasted beet and pomegranate seeds — the contrasts of flavors and textures will be most pronounced.

Ingredients: Butter, Duck breast with skin, Celeriac, Beets, Pomegranate (seeds)
Serve with wide serving plates (diameter 26-30 cm). Use a sharp knife to carve the duck at the table.

Fun Fact

💡

Pomegranate has been a symbol of rebirth and fertility in many cultures; in the kitchen, it adds not only flavor but also a spectacular color, making the plate look like a small work of art.

Best for

romantyczna kolacja świąteczna kolacja zimowa przyjęcie dla gości

Tips

🍽️ Serving

Serve the dish hot; it's best to have all components (puree, chips, glaze) warm before final assembly. For contrast, serve a light, tangy salad with arugula or young greens. Duck pairs well with red wine with moderate tannins (e.g., Pinot Noir).

🥡 Storage

Store the puree and roasted beets separately in airtight containers in the refrigerator for up to 48 hours; when reheating, use low power and add a little milk to restore the consistency. The glaze can be stored for up to 3 days in the refrigerator. It is best to eat the duck fresh; a portion can be stored for 1 day, but the skin will lose its crispiness. Store the beet chips separately in an airtight container at room temperature for a maximum of 24 hours to maintain their crunchiness.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Baked cauliflower "steak" with goat cheese cream and pears in red wine (variant 6051575e) 90 min

Baked cauliflower "steak" with goat cheese...

Main Dishes
Cod fillet in miso-citrus glaze with celery purée and roasted chestnuts, beetroot chips, and pomegranate ponzu sauce 90 min

Cod fillet in miso-citrus glaze with celer...

Fusion cuisine
Roasted Duck with Apples and Glazed Red Cabbage 150 min

Roasted Duck with Apples and Glazed Red Ca...

Main Dishes
Duck breast in orange-pomegranate glaze with roasted beetroot purée and kale chips 90 min

Duck breast in orange-pomegranate glaze wi...

Main dishes
Beetroot ravioli with creamy ricotta and goat cheese filling, roasted beetroot and pomegranate sauce 90 min

Beetroot ravioli with creamy ricotta and g...

Valentine's Day
Creamy Baked Gnocchi with Roasted Pumpkin, Spinach, and Sage 90 min

Creamy Baked Gnocchi with Roasted Pumpkin,...

Vegetarian Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Reklama