The nutty flavour of raw celeriac combined with crisp juicy pear is the perfect foil for a rich, crispy-skinned duck breast. A side of honey-roasted pears makes the most of fresh winter produce.
Serves: 4
INGREDIENTS
4 duck breasts
2 pears, firm but ripe
olive oil
knob of butter
1 tablespoon honey
Celeriac and pear salad
¼ cup mayonnaise
¼ cup sour cream
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 tablespoon water or milk
1 large pear, firm but ripe
½ small celeriac, peeled
1 tablespoon chopped parsley
sea salt and ground pepper
METHOD
Salad: Whisk the mayonnaise, sour cream, garlic, mustard and water or milk in a bowl and season. Cut the pear and celeriac into thin matchsticks and toss with enough dressing to coat lightly. Set aside.
Duck: Rub the duck with a little oil and season with salt and pepper. Place skin side down in a cold sauté pan and place over a medium heat. Cook for 10 minutes until the skin is golden. Turn over and cook for 4-5 minutes for medium rare duck. Transfer to a plate, cover loosely and rest for 5 minutes.
Heat another sauté pan with a splash of oil, the butter and honey. Halve the pears through the stem and place cut side down in the pan. Cook until golden then turn and cook until the pears are just tender, adding a splash of water if needed.
To serve: Slice the duck thinly and arrange on plates. Top with the salad and place a pear half alongside. Drizzle over any duck resting juices.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.