We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Seared Duck Breast with Apple and Celeriac Puree
Seared Duck Breast with Apple and Celeriac Puree

Seared Duck Breast with Apple and Celeriac Puree
A savory and sweet dish featuring duck breast paired with a creamy apple and celeriac puree.
Seared Duck Breast with Apple and Celeriac Puree

This meal provides a good balance of protein and carbohydrates, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 2
    item
     apple
  • 300
    g
     celeriac
  • 30
    g
     butter
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 45 minutes
Seared Duck Breast with Apple and Celeriac Puree
Instructions:
  1. Score the skin of the duck breasts and season with salt and pepper.
  2. Heat olive oil in a pan over medium heat and sear the duck breasts skin-side down until crispy.
  3. Flip the duck breasts and cook for another 5-7 minutes until desired doneness.
  4. Remove duck from the pan and let it rest.
  5. Peel and chop the celeriac and apples into small cubes.
  6. Boil celeriac and apples in salted water until tender, about 15 minutes.
  7. Drain and blend with butter, thyme, and garlic until smooth.
  8. Season the puree with salt and pepper to taste.
  9. Slice the duck breast and serve over the apple and celeriac puree.
Nutrition Per Serving 800 g Per 100g
Energy 850 kcal 106 kcal
Protein 60 g 7.5 g
Fibre 10 g 1.3 g
Salt 1.5 g 0.2 g
Sugar 20 g 2.5 g
Carbohydrates 50 g 6.3 g
Fat 55 g 6.9 g
  • 2
    item
     duck breast
  • 2
    item
     apple
  • 300
    g
     celeriac
  • 30
    g
     butter
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Score the skin of the duck breasts and season with salt and pepper.

Heat olive oil in a pan over medium heat and sear the duck breasts skin-side down until crispy.

Flip the duck breasts and cook for another 5-7 minutes until desired doneness.

Remove duck from the pan and let it rest.

Peel and chop the celeriac and apples into small cubes.

Boil celeriac and apples in salted water until tender, about 15 minutes.

Drain and blend with butter, thyme, and garlic until smooth.

Season the puree with salt and pepper to taste.

Slice the duck breast and serve over the apple and celeriac puree.

Contact About
Privacy Policy Terms of Service Sitemap