Barbary duck breast with foie gras, poached pear, celeriac and vanilla Recipe

Pan-fried barbary duck breast served with seared foie gras, a velvety celeriac purée, poached pears and a vanilla drizzle.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(14 votes) 4/5

Les ingrédients

Pour people
  • Duckling fillet(s) : 6 whole
  • Uncooked foie gras : 350 g
  • Maldon salt : 12 pinch(es)
  • For the garnish(es)
  • Pear(s) : 6 whole
  • Dry white wine : 300 ml
  • Water : 300 ml
  • Caster sugar : 150 g
  • Vanilla pod(s) : 1 whole
  • Star anise : 1 whole
  • Cinnamon stick(s) : 0.5 whole
  • For the garnish(es)
  • Celeriac(s) : 0.5 whole
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Semi-skimmed milk : 250 ml
  • Double cream : 50 ml
  • Unsalted butter : 25 g
  • Fine salt : 6 pinch(es)



    Peel the pears and keep the stalk attached. Remove the core and pips inside using a melon baller.

    For the syrup: Scrape the seeds form the vanilla pod. Bring the water, wine, sugar, star anise, cinnamon and vanilla pod to the boil and then reduce to a simmer. Add the pears and cook until soft.

    When the pears are cooked, drain away half of the cooking liquid and reduce it over a medium heat until it is a syrup consistency.


    Remove the skin from the celeriac and cut into small dice.
    Finely slice the shallot and finely dice the garlic.
    In a saucepan, melt the butter and add the shallot. Cook until soft and then add the garlic and celeriac. Sweat for a few minutes and season with salt. Cover the vegetables with the milk and bring to the boil. Once boiling, reduce to a simmer and cook until the celeriac is completely soft. Drain the milk from the saucepan but do not throw it away. Puree the cooked celeriac in a food processor and add the double cream. Check the seasoning and add some of the cooking milk if needed to loosen the puree.


    Cut the foie gras into slices 1 cm thick. Keep refrigerated.

    Prepare the duck breasts by removing the sinew and trimming away any excess fat. Score the skin in a diagonal pattern.

    Heat a frying pan until hot. Season the duck breasts with salt and place in the pan skin side down. As the fat melts, drain from the pan. Continue until the skin is golden brown and crispy. Turn the duck breast over and seal all of the raw meat. Cook on the flesh side for a further 3-6 minutes until the duck breast is slightly firm to the touch.

    To cook the foie gras: Heat a frying pan until very hot. Season the foie gras slices with Maldon salt. Add to the pan and allow them to cook for until golden brown. Turn the slices over and remove the pan from the heat. Allow the heat of the pan to finish cooking the foie gras. It is perfectly cooked when the foie gras feels slightly soft.

  • 4. TO SERVE

    On a large plate smear a tablespoon of celeriac puree across the plate. Place the poached pear to one side.

    Slice the duck breast and season each slice with fleur de sel. Place on the plate across the celeriac puree, top with the foie gras and then finish the dish with a drizzle of the reduced cooking liquid from the pears.

Chef's tip

«When you have cooked the duck allow it to rest in a warm place for a few minutes before slicing.»

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