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Seared Duck Breast and Dry Rub
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1. Score skin side.
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2. Combine black pepper, orange zest, juniper berries, parsley and thyme and pat firmly onto flesh side of duck breasts. Marinate for 30 minutes.
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3. Preheat oven to 400. Let breasts stand at room temp for 10 min.
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4.Season flesh side with coarse sea salt. Place duck skin side down in a large cold pan and cook over medium heat until skin becomes crispy.
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5. Drain excess fat as needed; reserve 2 tbsp of duck fat for celeriac. Finnish cooking in oven.
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Roasted Plums
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1. Preheat oven to 400. Roast Plums
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3. Deglaze plum roasting pan with port and bring to simmer, reducing volume by half.
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4. Swirl in butter off heat and season sauce to taste with salt and pepper.
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Roasted Celeriac
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1. Cube celeriac into large bite sized pieces.
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2. Heat duck fat in skillet.
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3. Sear celeriac until light golden on all sides; add butter and thyme sprigs. Roast until golden and insides are tender, 20 min.
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Orange Relish
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1. Peel orange, avoiding white pith. Blanch peels briefly in boiling water; drain and chop roughly.
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2. Trim off and discard white pith from orange. Cut orange into small pieces and combine with chopped peel, sugar and white wine vinegar in a small pot.
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3. Simmer gently until liquid cooks down and relish becomes slightly syrupy, about 5-6 minutes; season with salt and pepper.
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Frisee Salad
