Crispy duck with celery root purée and grape salad

Step 1/5

• 20 g grapes
• ⅔ tbsp mirin
• 1⅓ tsp grapeseed oil
• ⅛ tsp Szechuan peppercorns

• bowl
• cutting board
• knife

Thinly slice the grapes and add them to a bowl with the mirin and grapeseed oil. Crush the Szechuan peppercorns with the back of a knife and add them to the bowl. Set the grapes aside to marinate.

Step 2/5

• ⅓ carrot
• ⅔ onions
• 2 cloves garlic
• 13⅓ g ginger
• ⅓ stalk lemongrass
• 166⅔ g celery root
• ⅓ green chili pepper
• 83⅓ ml dark rice wine
• 33⅓ ml lemon squash
• ⅔ l water
• 1 tbsp Peking duck sauce
• ⅓ duck

• slotted spoon
• cooking spoon
• large pot

Chop the carrot, onions, garlic, ginger, lemongrass, celery root, and green chili pepper. Sauté one-fifth of the celery root, half the onions, garlic, lemongrass, ginger, and carrot in a large pot with a little oil. Deglaze with the dark rice wine, lemon squash, water, and add the green chili pepper. Add the Peking duck sauce and the duck and let simmer on medium heat until the duck is cooked through, approx. 35 min. Remove duck from the sauce and let cool, and remove sauce from the heat.

Step 3/5

• 33⅓ g butter
• 33⅓ ml white wine
• 33⅓ ml heavy cream
• salt

• decorating tip
• cooking spoon
• blender
• piping bag
• large pot

Meanwhile, add the remaining celery root and remaining onion to a pot. Sauté with some of the butter and salt. Deglaze with white sine and simmer, covered, until the celery root is very soft. Add the cream and bring to a boil, then purée everything in a blender with the remaining butter. For serving, if you wish, transfer the purée to a piping bag with a small, round decorating tip.

Step 4/5

• scissors
• sieve
• paper towels
• 2 large pots

Cut the cooked, slightly cooled duck in half and remove the backbone. Strain the broth into a clean pot and cook it over high heat until it thickens and becomes a sauce. Set up another pot with oil and fry the duck halves in it until crispy. Drain on a paper towel-lined plate.

Step 5/5

• 10 g lamb’s lettuce

Lightly dress the lamb’s lettuce with the grape marinade. Slice the duck and place on a serving plate. Serve with celery purée, grape salad, and reduced sauce. Enjoy!

Enjoy your meal!