Seared Duck Breast
With celeriac puree, pomegranate reduction with sautéed mushrooms and roasted parsnips
- 1 medium celery root
- 3 tbsp unsalted butter
- 1/3 cup heavy cream
- 2 sprigs of fresh thyme
Wash and peel celery root, cutting into medium chunks. Put in medium sized pot, cover with water and boil until soft. Drain water and add celeriac into blender with butter, cream and thyme. Blend until smooth and season with salt and pepper.
Pomegranate & Cinnamon Reduction:
- ½ cup pomegranate juice
- 1 tbsp honey
- 1 Clementine juiced
- 2 tbsp balsamic vinegar
- 2 cinnamon sticks (whole)
Juice 1 large pomegranate or use premade pomegranate juice. Measure out all ingredients into a medium sized sauce pan and reduce on medium to high heat until becomes thick syrup, about 5-6 minutes checking and stirring as you go. Remove from heat, taking out the whole cinnamon sticks and set aside to cool.
The recipe comes from Crissie Brenton. She is a food stylist, photographer and chef from Halifax. Her photos have appeared in The Coast Halifax’s Weekly and The Chronicle Herald. She has done promotional shots for many of Halifax’s best restaurants and was the official photographer for Devour! Film Fest with her company, Phototype.