Recipe of Super Quick Homemade Holiday inspired pan fried duck with celeriac mash and fig sauce

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Mostly, people have been conditioned to think that "comfort" foods are bad for the body and must be avoided. At times, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods can be very nutritious and good for you. There are a number of foods that actually can boost your moods when you consume them. If you seem to feel a little bit down and you're in need of a happiness pick me up, try a couple of these.

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Now you realize that junk food isn't necessarily what you should eat when you are wanting to help your moods get better. Try a few of these tips instead.

We hope you got benefit from reading it, now let's go back to holiday inspired pan fried duck with celeriac mash and fig sauce recipe. To make holiday inspired pan fried duck with celeriac mash and fig sauce you need 18 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

1. Use of The celeriac mash.
2. Prepare 1/2 of a celeriac.
3. Get 2 of big potatoes (I used Maris piper).
4. Use 1-2 tbsp of creme fraiche.
5. You need Half of a tsp nutmeg.
6. Prepare to taste of Salt and pepper.
7. Prepare of The duck.
8. Take 2 of x duck breasts.
9. You need 2 of garlic cloves bashed / skin on.
10. You need sprigs of Thyme.
11. Take of Seasoning.
12. Use of The sauce.
13. Take 4 of ripe figs.
14. Use 1 tsp of sugar.
15. Get of Good splash balsamic vinegar.
16. Use of Good splash red wine.
17. Get 2 tsp of fig jam/chutney.
18. Use of Water.

Steps to make Holiday inspired pan fried duck with celeriac mash and fig sauce:

1. Chop the celeriac and potatoes and add them to a pot of cold water. Season with salt and bring to the boil. Then reduce the heat and simmer until soft..
2. Once cooked, strain the vegetables and mash. Add the creme fraiche and finely grated nutmeg and keep mashing until smooth. Season and put in a warm oven..
3. Prepare the duck - score the skin, season on both sides and then place the duck skin side down on a hot non-stick pan over a medium heat. Cook for 15 - 18 minutes. After about two or three minutes add the Garlic and thyme.
4. Meanwhile prepare your sauce. Finely chop the figs and add to a pan with a little olive oil. Fry for 2 mins. Turn up the heat and add a good lug of red wine and allow to reduce. Then add a little sugar, the chutney and a dash of balsamic vinegar. Reduce the heat and allow to cook. Add water as you go to keep it saucey. Cook for about 10 minutes..
5. After 15-18 minutes of cooking skin side down, flip your duck breasts and cook for another two minutes on the other side..
6. Remove from the heat and leave to rest while you prepare your plates, cook your veg and make sure your celeriac is warm..
7. Slice the duck (it should be pink) and serve..

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