Ingredients

• 4 duck breasts
• 3 celery roots
• 3 cups heavy cream
• 2 cups vegetable stock
• 1 packet LXV spice blend
• 2 tablespoons Olive oil
• 3 cloves garlic
• 2 tsp black pepper
• 2 tbsp salt (to taste)

Method

1. Start by peeling the celery root and cubing it. Add celery root, garlic, veggie stock, 2 tsp LXV Spice, and cream into a pot and bring to a boil. Once boiling, reduce to simmer for 20 minutes or until soft. Set aside some of the liquid and add the contents of the pot into the blender. If the mixture is too thick add liquid as needed. Salt to taste.
2. Take the duck breasts and lightly score the skin. Season both sides with salt, pepper, and LXV spice. Wrap duck breasts in a paper towel to extract extra moisture.
3. Take cast iron or a large pan and set to high with olive oil. Once the oil is hot place duck breast in pan skin side down and sear for 1 1/2 minutes then flip and reduce heat to medium. Cook until desired temperature (medium rare is best) Once achieved remove the duck to a cutting board and allow to rest 5 minutes before slicing. Slice the duck breast on a bias thinly. Plate celery root purée in center of the desired platter then accordion the slices of duck breast along the edges of purée.

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