Dinner

Pan-Roasted Duck Breast with Charred Celery Root, Black Olive Tapenade & Saffron Jus

Name: Pan-Roasted Duck Breast with Charred Celery Root, Black Olive Tapenade & Saffron Jus
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 whole duck breasts (6–8 oz each), skin scored; Fine sea salt and cracked pepper; 1 large celery root (about 1.5 lbs), peeled and cut into 2-inch chunks; 3 tablespoons olive oil, divided; 2 tablespoons butter; 3 cloves garlic, smashed; 2 sprigs fresh thyme; 1/4 cup heavy cream; 1 cup pitted Niçoise or Castelvetrano olives; 1 anchovy fillet; 2 teaspoons capers; 1 tablespoon sherry vinegar; 2 tablespoons olive oil (for tapenade); Zest of 1 lemon; 1 cup duck or chicken stock; 1/4 teaspoon saffron threads; 2 tablespoons dry white wine; 1 shallot, minced; 1 bay leaf; 2 tablespoons cold butter (for mounting jus); Fleur de sel for finishing

A perfectly rendered duck breast—crispy skin, rose-pink flesh—sits atop silky charred celery root purée. Black olive tapenade adds briny complexity, while the saffron jus brings luxurious golden depth and subtle floral notes. A showstopping autumn centerpiece.

1140calper serving 45gprotein 44gcarbs 89gfat 20min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this