Duck Breast à l’Orange with Ginger and Celeriac Purée

Duck Breast à l’Orange with Ginger and Celeriac Purée
  • 6 servings
  • 0:20 Preparation
  • 0:29 Cooking
  • 1:04 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1 1/2 tsp.

    fresh grated ginger

  • 1

    orange, rind and juice

  • 1 Tbsp.
    (15 mL)

    soya sauce

  • 1 Tbsp.
    (15 mL)


  • 3/4 cup
    (190 mL)

    demi-glaze sauce

  • 2 lb
    (2x500 g)

    duck cutlets

  • salt and ground pepper

  • purée de céleri-rave

  • 2 lb
    (1 kg)

    large celeriac

  • 1/4 cup
    (60 mL)


  • 3 Tbsp.
    (45 mL)


  • sea salt


Cooling: 15 minutes

In a small deep casserole dish, melt butter on medium. Add ginger, rind and fry for two 2 minutes. Add orange juice, soya sauce, honey and reduce for 2 minutes. Add demi-glaze sauce and simmer on low for 10 minutes. Season to taste and keep warm.

Remove all fat from cutlets. With a very sharp knife, make incisions into the duck skin (without cutting the meat), in order for the heat to penetrate and melt the fat. Season cutlets on both sides.

In a large pot, heat on medium (no oil, no butter) and fry the cutlets on the skin-side for 5 minutes. Remove the accumulated fat from the pot. Turn the cutlets and fry for 2 minutes on the meat side. Turn on to skin side and cook for 8 minutes in pre-heated oven at 190°C (375°F). Take out of oven, cover and cool for 15 minutes. Slice cutlets and coat with heated sauce.

Celeriac purée

With a knife, peel celeriac and rinse in cold water. Cut celeriac into large cubes and steam for 12 to 15 minutes or until tender. Heat cream and butter until butter is melted. In a blender, reduce celeriac cubes and cream into a purée. Season and keep on low.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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