Duck breasts in limoncello with carrot and celeriac mash
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 4 boneless duck breasts
- 2 large lemons or fruit relating to liqueur used
- 250ml/8fl oz limoncello
- 50g/2oz butter
- 2 tbsp olive oil
- salt
- freshly ground black pepper
- 4 carrots, peeled and chopped
- 1 celeriac, peeled and chopped into chunks
- olive oil to taste
- salt
- freshly ground black pepper
Possible health benefits
General information, not medical advice.
-
Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Pat the duck breasts dry and place them in a shallow dish.
- Peel the lemons with a potato peeler so you get ringlets of lemon zest, then squeeze the juice from them.
- Scatter the lemon ringlets over the duck pour over the juice and limoncello and leave to marinate for about 30 minutes.
- Remove the duck from the marinade, dry on kitchen paper and season well all over with salt and pepper. Do not discard the marinade.
- Clarify the butter in a large frying pan by letting it melt, then when it begins to foam, carefully lifting off the foam with a tablespoon, leaving just the clear, golden liquid. Add the olive oil.
- When it is hot, place the duck breasts in the pan, skin-side down, and seal well on both sides.
- Reduce the heat and cook for about 12 minutes, turning the duck over from time to time. This will give you medium-cooked duck, which I think is ideal for this dish.
- Now turn the heat up high, pour in the marinade and let it evaporate, turning the duck over and giving the pan a shake from time to time - this will help the sauce thicken.
- As soon as the sauce has thickened, remove the pan from the heat and place the duck breasts on a chopping board. Leave to rest for about five minutes, then cut them into slices, arrange on four plates or one serving dish and pour over the sauce.
- To make the carrot and celeriac mash, boil the vegetables and strain off the liquid using a piece of muslin.
- Return to the pan, season with salt and pepper and a drizzle of olive oil, and puree with a hand blender.
- Serve with the limoncello duck.
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Baking dish
-
Blender
-
Chef's knife
-
Cutting board
-
Grater
-
Vegetable peeler
-
Spatula
-
Sieve